Ingredients
leftover pulled pork
2fresh corn cobs
½yellow capsicumdeseeded and sliced
½red capsicumdeseeded and sliced
1pcpoblano pepperdeseeded and sliced
5cupsRomainewashed and dried
2pcsavocadossliced
coriander leavesto garnish
lime slicesto garnish
1cupcilantro lime rice
¼cupolive oil
2pcslimesjuiced
2tspgarlicminced
1tsphoney
1pcchipotle chilechopped finely
2tbspadobo
¼cupcilantroroughly chopped
1tspcuminground
1tspsaltto taste
1tsppepperto taste
Preparation
Remove corn kernels from cobs. Vertically stand a cob up on a chopping board with the widest, cut-side flat on the board and using a sharp knife, slice downward to remove all the kernels.
Rotate cob to the next section. Repeat until all of the corn is removed.
Place corn in a skillet or nonstick pan over medium heat; toast until it begins to smell like popcorn and looks toasted for about 4 minutes.
While the corn is cooking, combine all dressing ingredients together in a shallow bowl or jug; whisk until well combined.
Combine all of the salad ingredients together in a large bowl. Drizzle the dressing over the salad to serve!
