Blistered Corn & Coconut Rice Salad
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Blistered Corn & Coconut Rice Salad
Recipe by Courtney Roulston
Dietaries – Vegetarian, Vegan
Serves – 4-6 as a side
Prep Time – 10 mins, plus cooling time
Cooking Time – 30 mins
Ingredients
1 cup basmati rice
½ cup coconut milk
2 kaffir lime leaves
2 large cobs of corn, husks removed
250g green beans, trimmed
1/3 cup (80ml) Squeaky Gate extra virgin olive oil
Sea salt
Coles black pepper
1 small red onion, finely sliced into half-moons
1 long green chili, sliced
1/3 cup desiccated coconut, toasted, plus extra to garnish
½ cup roasted Coles unsalted peanuts, roughly chopped
¼ bunch of round mint, leaves picked
¼ bunch of basil, leaves picked
2 tbsp lime juice
2 tbsp zest
2 tsp Coles Finest maple syrup
Method
Place the rice into a small pot over medium heat and add in the coconut milk, 1 cup of water, and the kaffir lime leaves. Bring it up to a simmer and once the water has all been absorbed, cover with a lid and turn the heat down to very low. Leave it to gently steam for 12 minutes. Remove the kaffir lime leaf and spread the rice out onto a flat tray to cool.
Preheat a BBQ or grill pan over medium-high heat. Toss the corn cobs and green beans with 30ml of the oil and season with sea salt. Grill the corn and beans for 6-8 minutes, or until the beans are tender and the corn is charred on the outside. Once the corn is cool enough to handle, cut the kernels from the cobs.
Mix the remaining oil with lime juice, lime zest, maple syrup, and a pinch of sea salt and black pepper.
Place the cooled rice into a large mixing bowl with the corn, green beans, onion, green chili, toasted coconut, peanuts, mint, coriander, and the lime dressing. Gently toss to coat, then transfer to a serving bowl. Garnish with extra coriander sprigs before serving.
