Mini tortilla salad bowls with BBQ corn salsa
https://www.coop.co.uk/recipes/mini-tortilla-salad-bowls-with-BBQ-corn-salsa
The sweetness of the corn goes so well with zingy lime juice and creamy avocado
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Feeds
6
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 29g
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Ingredients
- 1 tbsp Co-op olive oil, for brushing
- 6 Co-op mini wheat and white tortilla wraps
- For the corn salsa:
- 4 Co-op sweetcorn cobettes
- 4 Co-op cocktail vine tomatoes, roughly chopped
- 3 Co-op spring onions, finely chopped
- 1 red chilli, deseeded and finely chopped (optional)
- Half a 25g pack coriander, finely chopped
- 1 avocado, diced
- Juice of 1 lime
- 50g Co-op Irresistible Somerset vintage Cheddar (optional), grated
Method
- Preheat the oven to 180ºC/fan 160ºC/Gas 4
- Brush 6 holes of a 12-hole muffin tray with a little of the oil
- Push the wraps into the greased muffin holes, then gather up the edges to form bowls
- If a tortilla tears, pinch together to seal
- Bake for 12 mins. Take out of the oven, flip the cups upside down and bake for another 5 mins to crisp the bases
- Remove and allow to cool completely
- Meanwhile, fire up the barbecue or heat a griddle pan over a high heat
- Brush the cobettes lightly with some of the oil, then cook for 15 mins, turning regularly, until slightly charred all over
- Remove from the griddle and set aside until they’re cool enough to handle
- Stand the cobettes on one end and use a sharp knife to slice off the corn kernels, then tip them into a bowl
- Add the tomatoes, spring onion, chilli, if using, and coriander, season and give it a good stir
- Fold in the diced avocado and the lime juice
- Spoon the salsa into the tortilla bowls, top with the cheese, if using, then serve
