New way to serve corn-on-cob
PREP 10 MINS
COOK 10 MINS
1tbsp olive oil
2 corn on the cobs
6 rashers streaky bacon
2 ripe avocadoes
2 baby gem lettuces, leaves separated
100g baby spinach
100g tortillas with a hint of lime
1 punnet mustard and cress
6tbsp Pizza Express light dressing
1 Heat a griddle or heavy based frying pan with the oil. Cut the corn on the cobes into lengthways quarters. Add to griddle or pan and cook for a few mins, turning as needed until charring and they begin to pop and crackle.
2 Meanwhile, grill bacon until crispy. Quarter avocadoes, peel, and slice. 3 Put lettuce and spinach in a large salad bowl, add the corn, bacon, avocadoes and tortillas.
4 Sprinkle over cress, season and drizzle with dressing.
Per serving; 400 cals, 33g fat (7g sat fat) 17g carbs