Give this salsa style Charred Sweet Corn Salad a try when you next have a Mexican Fiesta or as a great barbeque side.
If you don’t want to mess around with fresh corn on the cob tinned corn works really well too.
Swap the cobs out for a large can and make sure you drain them really really well.
Charred Sweet Corn Salad
Course: AppetizersCuisine: AustralianDifficulty: Easy
Servings
2
servingsPrep time
10
minutesCooking time
15
minutesCalories
180
kcalTotal time
25
minutesSmoky, charred sweet corn tossed with fresh herbs and a tangy dressing, creating a vibrant and flavorful salad.
Cook Mode
Keep the screen of your device on
Ingredients
2 corn cobs, kernels removed
1 small carrot, finely diced
4 spring onion, finely chopped
.25 red cabbage, finely chopped
.25 white cabbage, finely chopped
.25 cup Olive oil
1 juice of a large lemon
1 tbsp mayonnaise
Directions
- Preheat a frypan over medium-high heat.
- Drizzle in some olive oil, add the corn, salt and pepper, spread the corn evenly across the base of the pan and allow it to char, give it a stir and repeat until the corn is just cooked.
- Combine all salad ingredients in a large bowl.
- Combine 1/3 cup olive oil, lemon juice, mayonnaise, salt and pepper in a small bowl then pour over the salsa salad and mix to combine.
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