MEXICAN NIGHT IN

FOOD AND TASTE

Mexican Corn and Avocado Bean Salad

1 Using a sharp knife, cut away corn kernels from cobs. Place in a large bowl with beans, tomatoes, coriander, jalapeños and half the juice. Season with salt and pepper. Toss well.

2 Coarsely mash avocados with a fork in a bowl. Stir in remaining juice. Season with salt and pepper.

3 To serve, spread avocado over base of a large serving plate. Top with lettuce, tortilla strips and corn mixture. Serve with lime pieces.

Blackened Chicken Tacos with Mango and Jalapeño Salsa

1 To make salsa, cut cheeks from mango. Discard stone. Using a large spoon, scoop out flesh from each cheek. Chop flesh. Place in a bowl with remaining ingredients. Mix well.

2 Toss chicken with combined seasoning and oil.