Mexican Street Corn Crispy Rice Salad
A crispy air-fried rice salad with charred corn, avocado, cucumber and a creamy chipotle dressing.
Nutritionper serving
- approximately 906 kcal
- Protein: approximately 36.9 g, 16% of calories
- Fat: approximately 37.5 g, 36% of calories
- Carbs: approximately 114 g, 48% of calories
Not counted: Chipotle, Vegan yogurt, and Oil.
Ingredients16
- 200g
- 1tbsp
- to taste
- 150g
- 150g
- 60g
- 100g
- 1pc
- 1pc
- to taste
- 1pc
- 30g
- 250g
Cookware
- Air fryer
- Wok
Contains
DairyEggsSoy
Allergens are auto-detected and may be incomplete. Always double-check the ingredients.
Steps6
Step 1. Season the rice
Crumble the leftover and season it with , adobo sauce, and .
ChipotleStep 2. Air fry the rice
Put the seasoned in the air fryer until crispy.
Step 3. Char the corn
Roast the frozen sweet in a pan until charred.
Step 4. Make the chipotle dressing
Mix the , a little mayo, peppers in adobo sauce and lime juice into a creamy dressing.
MayonnaiseCilantroStep 5. Chop the vegetables
Dice the , , and , and chop the cilantro.
LimeStep 6. Assemble the salad bowl
Layer the crispy , charred , vegetables and in a bowl, top with the chipotle dressing and crumbled , and finish with cilantro.
Cilantro lime tofu tenders are served alongside; the full tofu recipe is in the link in bio.Red onionCucumberJalapeñoLimeTofu
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