MEXICAN CORN SALAD WITH CHILLI CRICKETS

Fresh and easy Mexican corn salad – perfect for a quick lunch or a light, healthy dinner!

Serves: 2

Time: 20 mins

INGREDIENTS

Crickets:

Vegetable Oil - 1 tsp

Mild Chilli Powder - 1 tsp

Salad:

Vegetable Oil - 2 tbsp

Frozen Sweetcorn - 480g

Spring Onions - 3 finely sliced

Coriander - 4 tbsp finely chopped (plus a few leaves to garnish)

Lime Juice - 4 tsp

Feta - 80g crumbled

Mayonnaise - 4 tbsp

Red Chilli - 1 de-seeded and finely chopped

Garlic Cloves - 2 very finely chopped

Lime Wedges - 2

Chilli Flakes

PREP THE CRICKETS

Heat the vegetable oil in a large frying pan, then add the crickets and stir fry for a minute.
Add the chilli powder and stir to coat the crickets, then remove from the heat.
Put into a bowl, and wipe the frying pan clean with a piece of kitchen roll.

PREP THE SALAD

Heat the vegetable oil in the same frying pan you used for the crickets, then add the sweetcorn.
Cook it over a high heat, stirring occasionally but not constantly, as you want to let the corn catch and get coloured - it should be really well browned, so it will take a good few minutes over a high heat.
Remove it from the heat and allow it to cool a little.
De-seed and finely chop the red chilli, and finely chop the garlic and coriander.
Finely slice the spring onions and crumble the feta.
In a serving bowl, combine the garlic, spring onions, chilli, feta, coriander, lime juice and mayonnaise.
Stir the corn and the crickets into the rest of it, stirring to ensure everything is well coated and evenly distributed.
Season well with salt and black pepper, then serve immediately with extra lime on the side, a few coriander leaves scattered over, and extra chilli flakes.