Meera Sodha’s vegan recipe for sweetcorn, chipotle and avocado rice salad | The new vegan

A Mexican wave of flavours join together in this rousing medley of nutty black rice, caramelised corn, creamy avocado and smoky chillies

If there were awards given to countries for cultivating ingredients, Mexico would be gleaming with trophies. Corn, chillies and avocados are all said to have spilled forth from its borders, and are now well loved across the world. Given the country's incredible food culture, it's a place I think about a lot in the kitchen, and today's recipe is a homage to some of its treasures. In this salad, the sweetcorn is fried hard until caramelised, then given a bit of punch with smoky, sharp chipotle in adobo, before being cushioned by creamy avocado and rice.