1 ear fresh corn

1 cup cherry tomatoes, halved

1 cup canned black beans, rinsed and drained

¼ cup fresh coriander leaves

6 lettuce leaves

1 cup cooked brown rice

1 cup shredded cooked chicken

1 small avocado, halved

½ ripe papaya, peeled and cut in wedges

1 spring onion, thinly sliced

1 Tbsp toasted sunflower seeds


¼ tsp sweet paprika

¼ tsp cumin

Pinch (tsp) chilli powder

Pinch (tsp) sea salt

¼ tsp maple syrup

2 tbsp olive oil

1 tbsp lime juice


You can substitute frozen corn kernels for fresh and simply sauté them with a tsp of dressing before adding to the bowl.



In a small jar whisk together dressing ingredients.

Bring a pot of water to the boil, add corn and cook for 3 minutes. Drain corn and brush with a small amount of the dressing. Place in a pre-heated skillet over medium-high heat and cook for 5 minutes, turning a few times until the kernels are slightly charred. Cut into four rounds.

Divide ingredients into two bowls. Sprinkle with spring onion and sunflower seeds, and drizzle with dressing. Serve immediately.