SHREDDED CHARRED CORN SALAD
Throw some corn cobs on the barbecue to add a smoky, sweet flavour to this salad. With onion and cabbage, it makes a refreshing summer side
Provided by Liberty Mendez
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Tip the cabbage, carrots and onion into a bowl. Season with salt, then add the vinegar and sugar, and toss to combine. Leave for 20 mins for the vegetables to very lightly pickle.
- Meanwhile, cook the corn on a hot barbecue or griddle pan for 4-5 mins on both sides until the kernels have darkened and charred slightly. Set aside to cool. Once cool, hold the cobs upright on a board and strip off the kernels in long downward strips using a sharp knife.
- Stir the mustard and half the corn into the salad and taste for seasoning, adding more salt and pepper if needed. Serve topped with the remaining corn.
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