• 2 corn cobs, peeled
  • 3 tbs extra virgin olive oil
  • 1 tbs chipotle in adobe sauce
  • 2 limes, juiced
  • 1 tsp caster sugar
  • ½ tsp sea salt flakes, crushed
  • 500g sashimi grade skinless fresh salmon fillets, chilled
  • 2 Mangoes, chilled
  • 1 cup coriander sprigs
  • corn chips, to serve


  1. Place 4 large plates in the freezer for 15 minutes to chill. Preheat a barbecue plate, grill or grill pan on medium-high. Brush the corn with half the oil. Barbecue, for 8-10 minutes, turning often or until corn is lightly charred. Cut the corn kernels from the cobs.
  2. Finely chop the chipotle chilli in adobe and place chilli and sauce into a bowl. Add lime, sugar and salt, whisk to dissolve the sugar. Slice the salmon into 1/2cm-thick pieces. Arrange in a single layer on the chilled plates. Spoon over half the chipotle lime mixture. Turn salmon, to coat both sides. Cover and refrigerate no longer than 10 minutes.
  3. Stir remaining olive oil into the remaining chipotle lime mixture, whisk to combine. Peel and slice the flesh from mangoes.
  4. Just before serving, remove salmon from the fridge. Top with mango and corn. Spoon over the dressing. Scatter over the coriander. Serve with corn chips.
    • Tip: when buying salmon make sure its pin boned.
  • Serves
  • Prep
  • Marinate