Grilled Corn, Avocado
& Xalapa Kraut Street Salad
A bold, summery salad built on charred corn, ripe avocado, black beans, and lime-dressed greens. Xalapa Kraut sits on top like a finishing condiment that transforms the whole bowl — jalapeño-fermented cabbage with enough funk to hold its own against all that sweetness and smoke.
Ingredients
Method
Why Xalapa Kraut works here
Named after the Mexican city that gave us the jalapeño, Xalapa Kraut is fermented with a minimum of 300g fresh jalapeños per batch — you get real pepper flavour and heat, not just spice. That brightness cuts through the richness of avocado and the char of corn, acting like a vinaigrette and a kick all at once. No extra dressing needed when you've got live ferment. Get yours at thecanbo.com.
Tips
If fresh corn isn't in season, tinned sweetcorn charred in a dry hot pan works well — let it sit without stirring to get proper colour. The brine from the Xalapa Kraut jar can also be whisked into your dressing as a live-culture alternative to vinegar.
Want to make it more substantial? Add roasted chickpeas, grilled halloumi, or torn flatbread. The salad scales up easily for a summer gathering.