An American take on the classic Mexican salad is easy to make & delicious to eat. So many textures with cream avocado, crunchy tortillas and spicy dressing. If you want to make it more substantial, fry off some minced beef with onions and extra FRANK'S RedHot® Original Sauce. Cool the meat and add to the top of the finished salad.
Brush the fresh corn cobs with a little olive oil and roast over the BBQ or on the gas flame turning until lightly charred all over. The BBQ adds a delicious smokiness to the corn. Leave the corn until it’s cool enough to handle and then slice off the kernels keeping them in clumps if possible.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Lightly spray each of the corn tortillas with oil and dust with a little salt and smoked paprika. Stake the tortillas together before pressing them loosely into a 15cm cake tin to form bowls . Don’t force the tortillas too tightly into the cake tin or you may not get them out. Bake for 6 minutes until the tortilla bowls set and then separate them onto the oven rack. Continue to bake for another 4 minutes until they are crisp.
Make the dressing by mixing the yoghurt, mayonnaise, garlic, FRANK'S RedHot® Original Sauce and lime juice. Season with salt and pepper. Put all the diced vegetables into a large bowl with the corn and red kidney beans. Toss together with ½ of the dressing.
Just before you serve the salad, divide the lettuce and herbs into the 4 tortilla serving bowls. Add the dressed vegetables and sprinkle over the lightly crushed tortilla chips and grated cheese. Drizzle over the remaining dressing and sprinkle on some chilli flakes.