Does anyone else LOVE corn on the cob? It is one of my all time faves. Tonight we made these delicious nachos bowls with a roasted corn salad.
I made my mexican mince in the slow cooker today so that I didn't have to prep that tonight.
Mexican Mince:
- 500g beef mince
- 1 can 4 bean mix
- 1 white onion diced
- 4 garlic cloves diced
- 1 zucchini grated
- 1 carrot grated
- 2 tablespoons taco seasoning (add more to suit your taste)
- 1 jar of pasta sauce
PLUS any additional vege you want to add
Cook on low for 6 hours!
Roasted Corn Salad
Ingredients:
- 2 corns on the cob
- 1 small capsicum diced
- 1 spring onion sliced
- 2 sticks of coriander (adjust to your taste)
- 1/2 large lime (juice & zest)
- 2 heaped tablespoons of whole egg mayo
- 1 tablespoon sour cream
- Paprika (add to your taste)
- Salt & pepper
Method:
- Cover corn in olive oil & paprika & cook on a hot pan until charred
- In a bowl combine, lime zest, lime juice, paprika, salt, pepper, mayo & sour cream
- Remove charred corn from the cob using a knife
- Add diced capsicum, spring onion, coriander & corn to bowl & combine until all ingredients are well covered
- Serve with mexican mince & your choice of fillings - we had avocado, tomato, cucumber, corn chips & extra coriander