It’s easy to make substitutions for this recipe too: swap bacon for finely chopped chorizo, feta for goats cheese, tomato for capsicum, jalapeño for red chilli… just go for lots of different colours and textures. It makes a fancy snack or quick and easy finger food.
1 corn cob
1 tbsp vegetable oil
4 shortcut bacon rashers, chopped
4 large avocados
60ml (1/4 cup) fresh lime juice
1/2 small red onion, finely chopped
2 tbsp chopped fresh coriander
125g tomato medley mix, sliced
60g feta, crumbled
1 jalapeño, sliced
Avocado oil, to serve
Lime wedges, to serve
Plain corn chips, to serve
- Heat a chargrill pan over high heat. Add the corn and cook, turning occasionally, for 10 minutes or until tender and charred. Set aside to cool slightly. Use a sharp knife to cut down the length of the cob close to the core to remove the kernels.
- Meanwhile, heat the oil in a frying pan over medium heat. Add the bacon. Cook, stirring, for 3-4 minutes or until crisp. Transfer to plate lined with paper towel to drain.
- Mash the avocado in a bowl. Stir in lime juice, onion and coriander. Season with salt. Spoon into a shallow serving bowl.
- Top with the corn, bacon, tomato, feta and jalapeño. Drizzle over avocado oil. Serve with lime wedges and corn chips.