Young carrot, corn, amarillo & yellow tomato salad with smashed tortillas

By: Paul Wilson
From: Taqueria
Serves: 8
Photographer: Chris Middleton

Amarillo chillies are one of the most versatile chillies in Latin America. They are perfect for vibrant salads on their own or for partnering grilled seafoods and white meats – in Chile and Peru they are popularly used for leche de tigre (tiger’s milk), a potent seafood salsa that is both fruity, hot and aromatic. Adding smashed tortillas adds the unique flavour of masa corn together with great texture. Choosing heirloom, organic or young carrots ensures not one flavour dominates this fresh summer salad, which is also great with ceviche.

Ingredients

Quantity	Ingredient
1 tablespoon	olive oil
1	corn cob, kernels removed
125ml	Zesty lime dressing
1 tablespoon	amarillo chilli paste, (see Latin Larder)
150g	young carrots, finely sliced
1	amarillo chilli or yellow bullhorn chilli, finely sliced, (see Latin Larder)
1/2	yellow habanero chilli, finely sliced, (see Latin Larder)
150g	yellow cherry tomatoes, quartered
125g	corn chips, smashed
1 large handful	chives, chopped

Method

Heat the oil in a frying pan over medium heat, add the corn and sauté for 2 minutes, until tender. Season lightly with salt and pepper and set aside to cool.
Combine the zesty lime dressing with the chilli paste in a large mixing bowl. Add the corn kernels, carrots, chillies and tomatoes and toss together to combine, then add a handful of the smashed corn chips and the chives and toss again.
Transfer the salad to a shallow serving bowl, top with the remaining smashed corn chips and serve.

Tags:: Mexican

Young carrot, corn, amarillo & yellow tomato salad with smashed tortillas

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