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Lunch · Peruvian

Choclo con Queso y Palta (Corn, Cheese and Avocado Salad)

20 min Serves 4 ~459 kcal/serving ~£4.60 (£1.15/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 3 corn on the cob
  • 150 g feta cheese
  • 2 ripe avocado
  • 2 little gem lettuces
  • 1 lime, juiced
  • 2 tbsp extra virgin olive oil

Nutrition (per serving)

Calories
459 kcal
Protein
11.6 g
Carbohydrate
23 g
of which sugars
6.7 g
Fat
36 g
of which saturates
10.9 g
Fibre
7.1 g
Salt
1.11 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the corn on the cob for 10 minutes until tender, then cool slightly and cut the kernels off.

  2. 2

    Shred the little gem lettuces onto plates.

  3. 3

    Scatter over the corn kernels, crumbled feta and sliced avocado.

  4. 4

    Whisk the lime juice with the olive oil and drizzle over to serve.

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