If you want to treat the special people in your life, make them this special recipe, Chef! A crunchy serving of corn nachos are crushed over a tomato & bean salsa, which has a lipsmacking zestiness to it balanced with a spicy chilli edge. This is topped with NOMU Mexican-spiced ostrich and sided with a craveworthy corn on the cob, dripping in delicious butter. A creamy mayo finishes this superb meal.
Mexican Ostrich Salad Bowl
Mexican Ostrich Salad Bowl
with buttery corn on the cob
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Black Beans
- Corn on the Cob/s
- Corn On The Cobs
- Creamy Mayo
- Free-range Ostrich Chunks
- Fresh Coriander
- Lime Juice
- NOMU Mexican Spice Blend
- Ostrich
- Santa Anna's Corn Nachos
- Sliced Pickled Jalapeños
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter and ½ of the NOMU rub. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan, season and set aside.
Ostrich
Return the pan to medium-high heat with a drizzle of oil if necessary. Pat the Ostrich dry with paper towel, cut into small chunks, coat with the remaining rub, and season. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan.
BEANS
Return the pan to medium heat with all the pan juices. Fry the beans until warmed through, 2-3 minutes (shifting occasionally). Remove from the heat and season.
JUST BEFORE SERVING
In a bowl, combine the Tomatoes, beans, jalapeño (to taste), coriander, lime juice, and seasoning.
TIME TO DINE
Dish up the corn, serve the Tomato mixture on the side and top with the Ostrich. Drizzle over the creamy mayo and finish with a crumble of the nachos. Dig in, Chef!
CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter and ½ of the NOMU rub. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan, season and set aside.
Ostrich
Return the pan to medium-high heat with a drizzle of oil if necessary. Pat the Ostrich dry with paper towel, cut into small chunks, coat with the remaining rub, and season. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan.
BEANS
Return the pan to medium heat with all the pan juices. Fry the beans until warmed through, 2-3 minutes (shifting occasionally). Remove from the heat and season.
JUST BEFORE SERVING
In a bowl, combine the Tomatoes, beans, jalapeño (to taste), coriander, lime juice, and seasoning.
TIME TO DINE
Dish up the corn, serve the Tomato mixture on the side and top with the Ostrich. Drizzle over the creamy mayo and finish with a crumble of the nachos. Dig in, Chef!
CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter and ½ of the NOMU rub. Fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan, season and set aside.
Ostrich
Return the pan to medium-high heat with a drizzle of oil if necessary. Pat the Ostrich dry with paper towel, cut into small chunks, coat with the remaining rub, and season. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan.
BEANS
Return the pan to medium heat with all the pan juices. Fry the beans until warmed through, 4-5 minutes (shifting occasionally). Remove from the heat and season.
JUST BEFORE SERVING
In a bowl, combine the Tomatoes, beans, jalapeño (to taste), coriander, lime juice, and seasoning.
TIME TO DINE
Dish up the corn, serve the Tomato mixture on the side and top with the Ostrich. Drizzle over the creamy mayo and finish with a crumble of the nachos. Dig in, Chef!
CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter and ½ of the NOMU rub. Fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan, season and set aside.
Ostrich
Return the pan to medium-high heat with a drizzle of oil if necessary. Pat the Ostrich dry with paper towel, cut into small chunks, coat with the remaining rub, and season. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan.
BEANS
Return the pan to medium heat with all the pan juices. Fry the beans until warmed through, 4-5 minutes (shifting occasionally). Remove from the heat and season.
JUST BEFORE SERVING
In a bowl, combine the Tomatoes, beans, jalapeño (to taste), coriander, lime juice, and seasoning.
TIME TO DINE
Dish up the corn, serve the Tomato mixture on the side and top with the Ostrich. Drizzle over the creamy mayo and finish with a crumble of the nachos. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Mexican Ostrich Salad Bowl?
The preparation time for Mexican Ostrich Salad Bowl with buttery corn on the cob is between 20 and 40 minutes.
What is the total time required to make Mexican Ostrich Salad Bowl with buttery corn on the cob?
The total time required to make Mexican Ostrich Salad Bowl with buttery corn on the cob is between 35 and 55 minutes.
How many servings does Mexican Ostrich Salad Bowl provide?
4 servings
What are the main ingredients in Mexican Ostrich Salad Bowl?
Black Beans, Corn on the Cob/s, Corn On The Cobs, Creamy Mayo, Free-range Ostrich Chunks, Fresh Coriander, Lime Juice, NOMU Mexican Spice Blend, Ostrich, Santa Anna's Corn Nachos, Sliced Pickled Jalapeños, Tomato, Tomatoes
What is the nutritional information of Mexican Ostrich Salad Bowl?
Calories: 882, Carbs: 79 grams, Fat: grams, Protein: 46.9 grams, Sugar: 16.7 grams, Salt: 1289 grams
How do I prepare Mexican Ostrich Salad Bowl?
TIME TO DINE: Dish up the corn, serve the tomato mixture on the side and top with the ostrich. Drizzle over the creamy mayo and finish with a crumble of the nachos. Dig in, Chef! JUST BEFORE SERVING: In a bowl, combine the tomatoes, beans, jalapeño (to taste), coriander, lime juice, and seasoning. BEANS: Return the pan to medium heat with all the pan juices. Fry the beans until warmed through, 2-3 minutes (shifting occasionally). Remove from the heat and season. OSTRICH: Return the pan to medium-high heat with a drizzle of oil if necessary. Pat the ostrich dry with paper towel, cut into small chunks, coat with the remaining rub, and season. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. CORN: Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter and ½ of the NOMU rub. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan, season and set aside.
What should be prepared from my kitchen to make Mexican Ostrich Salad Bowl?
Black Beans, Corn on the Cob/s, Corn On The Cobs, Creamy Mayo, Free-range Ostrich Chunks, Fresh Coriander, Lime Juice, NOMU Mexican Spice Blend, Ostrich, Santa Anna's Corn Nachos, Sliced Pickled Jalapeños, Tomato, Tomatoes
How many calories does Mexican Ostrich Salad Bowl have?
882 calories
How much fat content does Mexican Ostrich Salad Bowl have?
grams
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