Photo of Crunchy corn chip salad with lime dressing by WW

Crunchy corn chip salad with lime dressing

9
6
6
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
This is a fun, crunchy and colourful dish perfect for a hot summer’s night.

Ingredients

corn

2 individual, (2x250g cobs)

extra light sour cream

cup(s), (80g)

lime rind

2 tsp, finely grated

lime juice

2 tbs

baby spinach leaves

100 g

tomato(es)

2 medium, cut into wedges

red onion

½ medium, thinly sliced

lebanese cucumber

1 medium, quartered, chopped

yellow capsicum

1 medium, thinly sliced

flavoured corn chips

100 g, cheese

lime(s)

1 medium, cheeks to serve

oil spray

1 x 3 second spray(s)

Instructions

  1. Heat a chargrill or barbecue over medium heat. Lightly spray corn with oil. Cook, turning, for 8-10 minutes, or until lightly charred and tender. Cool slightly. Use a sharp knife to remove kernels from cob. Discard cob.
  2. Meanwhile, combine sour cream, rind, juice and 1½ tablespoons water in a small bowl until smooth.
  3. Combine spinach, tomato, onion, cucumber, capsicum, corn chips and corn in a bowl. Divide among serving bowls. Drizzle with lime dressing.

Notes

VARIATION: Add 1 x 400g can red kidney beans (rinsed, drained) or Swap spinach for rocket and yellow capsicum for red or green capsicum.

Start eating better than ever!