As the weather gets warmer and the corn gets sweeter, is there a better time than right now to pull out this recipe? Delicious on it’s own, but even better when served on the side of a Middle Eastern spiced chicken or lamb and veggie kebabs, this corn salad is so addictive, you will wish you’d doubled the recipe!
Ingredients
- 4 corn cobs (stringy bits removed as best you can)
- 1 punnet cherry tomatoes, cut in half
- Half a bunch of spring onions, sliced finely
- Half a bunch of coriander leaves, washed and picked
- Half a cup of salted peanuts, roughly chopped
- 200g feta, crumbled
- 1 tsp dried herbs (any kind – Mixed Italian, Oregano, etc)
Ingredients for the dressing:
- 1 lime, juiced and zested
- 1 clove of garlic, crushed
- 1/4 cup olive oil
- Pinch of salt
- Pinch of paprika
Method
- Place a frying pan, ideally a cast iron or griddle, over a medium heat and add your corn directly to the pan. Turn every few minutes, allowing the kernels to toast up. Allow these to cool when they’re lovely and charred and then slice off the kernels carefully with your sharpest knife
- Alone in the kitchen? There’s definitely corn “meat” left on that cob, enjoy it alone before disgarding – you won’t want to share it, it’s so delicious warm straight off the cob!
- Toss everything together in a large bowl and taste
- In a small bowl or jar with a lid, whisk together all of the ingredients for the dressing, taste and adjust salt accordingly. If you like things a little spicy, add a little chilli
- Add the dressing to the salad and allow to sit for five minutes before serving, to allow everything to mingle together
- Enjoy!
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