• Thinly slice spring onion. 
• Drain the sweetcorn. 
• Slice lemon into wedges. 

• Heat a large frying pan over high heat. 
Cook sweetcorn until lightly browned, 
4-5 minutes. Transfer to a large bowl. 

TIP: Cover the pan with a lid if the corn kernels are 
‘popping’ out.

• SPICY! This is a mild spice blend, but use less 
if you’re sensitive to heat! In a medium bowl, 
combine beef & pork mince, fine breadcrumbs, 
Tex-Mex spice blend, the egg and a pinch 
of salt.
• Using damp hands, roll heaped spoonfuls of 
mince mixture into small meatballs (4-5 per 
person). Transfer to a plate. 

• Wipe out the frying pan, then return to 
medium-high heat with a generous drizzle 
of olive oil. Cook meatballs, turning, until 
browned, 8-10 minutes.
• Remove from heat, then add mild chipotle 
sauce, the honey and a splash of water, tossing 
meatballs to coat. 
TIP: Add a splash more water if the glaze mixture 
looks too thick.

• While the meatballs are cooking, add baby 
leaves to the bowl of charred corn, along with 
shredded cabbage mix, mayonnaise, a squeeze 
of lemon juice and a drizzle of olive oil. Toss 
to combine and season with salt and pepper
to taste. 

• Divide creamy slaw between bowls.
• Top with Tex-Mex beef and pork meatballs. 
Spoon over any remaining glaze.
• Garnish with spring onion. Serve with any 
remaining lemon wedges. Enjoy!