Griddled Sweetcorn with Cashew Chipotle Dressing & Avocado Salsa
This is such a yummy way to enjoy corn on the cob! Sweetcorn is extremely high in fibre which can help aid digestion, decrease the risk of heart disease, type 2 diabetes and bowel cancer.
Fibre can help your blood sugar levels rise more gradually. During digestion, soluble fibre dissolves in water, creating a gel that slows digestion and allows the sugars in your food to enter your bloodstream at a slower pace.
The addition of a cashew chipotle dressing brings this tasty dish yet more heart healthy benefits. Cashews are low in sugar, rich in fibre, heart healthy fats and plant protein. They are also a good source of copper, magnesium and manganese, all nutrients important for energy production, brain health, immunity, and bone health.
INGREDIENTS
1 cup of cashews soaked in water for a least an hour
Pot of chipotle mix
4 ears of Sweetcorn
punnet of cherry tomatoes
½ onion, diced
Small bunch of parsley chopped
1 avocado, diced
juice of 1 lime
Glug of olive oil
Sea Salt & Pepper
METHOD
Soak the cashews in water for a least an hour
Prepare the sweetcorn and steam them for 5 minutes, set aside
Now make the salsa, chop the tomatoes,dice ½ onion, chop avocado and add chopped parsley.
Juice of 1 lime, glug of olive oil, sea salt and freshly ground black pepper. Stir well and set aside
To make the chipotle dressing, drain the cashews and place in the vitamix, add half a jar of the chipotle mix, sea salt and ½ cup of warm water.
Blend until smooth, taste and add more chipotle mix and seasoning if you wish.
Heat a skillet until smoking and place on the sweetcorn (this can be done on the BBQ too)
Cook until charred, turning occasionally to ensure entire sweetcorn is coloured.
Plate up and pour over the dressing over and sprinkle with the salsa, serve
