Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4–6

Ingredients

• 200g sour cream
• 2 tbsp mayonnaise
• ½ tbsp salsa matcha
• 1 lime
• 1 bunch coriander
• 4 ears of corn
• 1 red bull horn chili
• 1 green bull horn chili
• 1 yellow bull horn chili
• 100g feta cheese
• 400g black beans
• 1 avocado
• Salt, to taste
• Pepper, to taste
• Pickled jalapeños (optional)

Method

1. Place ¼ bunch of coriander, sour cream, mayonnaise, salsa matcha, lime juice, salt, and pepper into a blender. Blitz until combined, adding warm water to achieve a runnier consistency.
2. Preheat a BBQ or grill to high heat. Char the corn for 10–15 minutes until cooked through. Grill the bull horn chilies alongside until charred.
3. Remove the chilies from the grill and place them on a chopping board. Peel off the skin using your fingers and carefully remove the seeds. Slice the chilies into 1 cm strips and place them in a bowl.
4. Slice the corn kernels off the cob using a knife and add them to the bowl with the chilies.
5. Drain the black beans and slice the avocado, then add both to the bowl.
6. Crumble the feta cheese over the salad and gently toss to combine.
7. Drizzle the chili sour cream dressing over the salad. Garnish with fresh coriander leaves and pickled jalapeños, if desired.

Serve and enjoy this vibrant salad!