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.
Serving guide
Choose your portion size.
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 on the Cobs - 3
NOMU Mexican Spice Blend - 30ml
Free-range Ostrich Chunks - 450g
Black Beans - 360g
Tomatoes - 2
Sliced Pickled Jalapeños - 30g
Fresh Coriander - 8g
Lime Juice - 45ml
Creamy Mayo - 150ml
Santa Anna’s Corn Nachos - 150g
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 on the Cobs - 4
NOMU Mexican Spice Blend - 40ml
Free-range Ostrich Chunks - 600g
Black Beans - 480g
Tomatoes - 2
Sliced Pickled Jalapeños - 40g
Fresh Coriander - 10g
Lime Juice - 60ml
Creamy Mayo - 200ml
Santa Anna’s Corn Nachos - 200g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R175.50
for 4 servings · R43.87 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
Not in the Woolies basket — source these elsewhere:
- Santa Anna’s Corn Nachos
- Corn on the Cobs
- NOMU Mexican Spice Blend
- Creamy Mayo
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Creamy Mayo, Fresh Coriander, Lime Juice, NOMU Mexican Spice Blend, Ostrich, Pickled Jalapeño, Santa Anna's Corn Nachos, Tomato
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?
JUST BEFORE SERVING: In a bowl, combine the tomatoes, beans, jalapeño (to taste), coriander, lime juice, and seasoning. 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. 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! 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.
What should be prepared from my kitchen to make Mexican Ostrich Salad Bowl?
Black Beans, Corn On The Cob, Creamy Mayo, Fresh Coriander, Lime Juice, NOMU Mexican Spice Blend, Ostrich, Pickled Jalapeño, Santa Anna's Corn Nachos, Tomato
How many calories does Mexican Ostrich Salad Bowl have?
882 calories
How much fat content does Mexican Ostrich Salad Bowl have?
grams