Mexican Charred Corn

Name: Mexican Charred Corn Power Bowl
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Avocado; 1 Pieces of Garlic cloves; 2 Pieces of Lime; 1 Tsp of Salt; 2 Pieces of Fresh corn; 1 Tbsp of Vegetable oil; 1 Pieces of Large red chilli; 20 ML of Soy sauce; 1 Pieces of Red pepper; 150 Grams of Cherry tomatoes; 1 Pieces of Shallots; 20 Grams of Fresh coriander; 16 Grams of Ketchup; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 100 Grams of Mixed quinoa; 200 ML of Water; 1 Tsp of Salt; 2 Pieces of Baby gem lettuce; 125 Grams of Red radish

Power Bowl

6 of your 5 a day!

Cals 267 · Prot 10 · Carbs 48 · Fat 5

Vegan

30 min

6 of your 5 a day!

Cals 267 · Prot 10 · Carbs 48 · Fat 5

Vegan

Ingredients

Smashed avo

Avocado

2 Pieces

Garlic cloves

1 Piece

Lime

2 Pieces

Salt

0.5 Tsp

Corn

Fresh corn

2 Pieces

Vegetable oil

1 Tbsp

Large red chilli

1 Piece

Soy sauce 9*10*11*

20 ML

Salsa

Red pepper

1 Piece

Cherry tomatoes

150 Grams

Shallots

1 Piece

Fresh coriander

20 Grams

Ketchup

16 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Salad

Mixed quinoa

100 Grams

Water

200 ML

Salt

0.5 Tsp

Baby gem lettuce

2 Pieces

Red radish

125 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1118 / 267
Fats (g)	4.9
of which saturated (g)	1
Carbohydrates (g)	48
of which sugars (g)	13.7
Fibers (g)	5.7
Proteins (g)	9.5
Salt (g)	3.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

2 Fry corn

Meanwhile, remove the leaves from the corn and snap it in half, using only your hands. Slice the corn kernels from the cob. Heat oil in a large pan. Add the corn and fry for 5-6 min until charred. Meanwhile, finely chop the red chilli. Once the corn is charred, add the chilli and soy sauce and fry for 30 sec. Remove the pan from the heat and set aside.

3 Smash avocado

Halve, de-stone and chop the avocado roughly. Peel and crush the garlic. Add the avocado and garlic to a bowl and squeeze the juice from half of the limes over it. Season with a generous pinch of salt and mash with a fork.

4 Prep vegetables

De-seed and finely chop the red bell pepper. Finely chop the cherry tomatoes. Peel and finely chop the shallots. Finely chop the coriander.

5 Assemble salsa

Combine the coriander, shallots, cherry tomatoes, red bell pepper, ketchup and the juice from the remaining lime with a drizzle of olive oil and a generous pinch of salt and black pepper - this is your salsa.

6 Chop and serve

Roughly chop the baby gem lettuce. Trim and finely slice the radishes. Serve the quinoa, smashed avocado, salsa, red radish, gem lettuce and charred corn alongside each other in shallow bowls.

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