40g popping corn
1 tsp hot smoked paprika
4 corn on the cob, husks and fibres removed
100g feta cheese crumbled
2 avocados, stoned, peeled and diced
1 small bunch of mint, leaves picked and torn
For the burnt chilli dressing
2 garlic cloves
2 red chillies 3 tbsp. extra virgin olive oil
juice of 2 limes
Cook the popcorn in olive oil and discard any unpopped kernels
, transfer to a bowl and season with salt and the hot paprika. Leave to cool.
For the dressing, either on a bbq or a hot griddle pan, chargrill the red chillies and garlic turning occasionally until lightly charred. Leave to cool then peel the garlic cloves and roughly chop the chillies. Place in a small food processor with the olive oil and lime juice and blend until smooth.
Pre-heat a griddle pan/or bbq to high . Rub the corn cobs with a little olive oil and season with salt, then chargrill turning regularly. Once soft and charred, stand each one up on a chopping board and slice down the length to remove the kernels. Transfer to a large bowl, add the dressing and toss to coat, then gently toss through the avocado, mint and feta. Just before serving add in the popcorn.