Mexican sweetcorn salad with BBQ chilli beef skewers

Prep 20 mins | Cook 20 mins | Serves 4

2 tbs olive oil + spray oil
2 garlic cloves, crushed
1 jalapeno chilli, deseeded and finely chopped + extra to serve
800g trimmed thick beef rump steak, cut into 4-5cm cubes
3 cobs sweetcorn, husks removed
400g tomato medley, halved lengthways
½ small red onion, finely sliced
1 cup coriander leaves
2 tbs lime juice
1 just-ripe avocado, peeled, deseeded and sliced lengthways
Lime wedges, sour cream and warmed tortillas, to serve

Step 1 Combine oil, garlic and chilli in a small bowl. Season with salt and pepper. Thread beef onto 8 metal skewers. Brush with chilli mixture. Set aside for 15 minutes.

Step 2 Meanwhile, preheat a greased char-grill pan or barbecue over medium-heat. Spray corn cobs with oil and char-grill or barbecue, turning occasionally, for 8-10 minutes until lightly charred. Set aside to cool.

Step 3 Char-grill or barbecue beef skewers for 8-10 minutes (for medium rare) or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.

Step 4 Slice corn kernels from the cobs and place into a large bowl. Add tomatoes, onion, coriander and lime juice. Gently toss to combine.

Step 5 Serve beef skewers with sweetcorn salad, avocado, extra chopped jalapeno chilli, lime wedges, sour cream and warmed tortillas.

Good for you ... Sweetcorn

A good source of dietary fibre which contributes to normal laxation.

Provides niacin (vitamin B3) which is needed for the release of energy from food and also the B vitamins biotin and folate. Biotin contributes to the maintenance of healthy skin, mucous membranes and hair while folate is needed for the formation of blood cells. Also provides some iron that is needed for making red blood cells.

A source of potassium that may help balance the sodium in salty foods.

The carbohydrate in sweetcorn is digested slowly and has a low glycaemic index (GI)