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2 fresh corn on the cobs, or 225 g (8oz) corn kernels
125 g (4oz) mature Cheddar cheese, coarsely grated
25 g (1oz) jalapeño peppers, chopped
400 g tin kidney beans, drained and rinsed
½ red onion, very thinly sliced
¼-½ iceberg lettuce, thinly shredded, to taste
50 g (2oz) sour cream
Juice of 1 lime
50 g (2oz) corn tortilla chips, crushed – we used
Doritos Cool Original flavour.
Rip or cut chicken into bite-sized pieces and put into a large mixing bowl. To slice kernels off a corn cob, hold the cob upright (on its end) on a board and shave off kernels with a large knife. Add to the chicken bowl and repeat with other cob.
Stir the grated cheese, peppers, beans, onion, lettuce and some seasoning into the chicken bowl, adding as much lettuce as you like.
In a small bowl, stir together the sour cream and lime juice to make a dressing. Toss this through the salad and check the seasoning. Crunch the tortillas into the bowl, mix through and serve.