Summer Sweetcorn Salad
/
Summer Sweetcorn Salad
Recipe by Kitchen Garden Foundation
Serves - 6
Ingredients
4 corn cobs, husks removed
1 tbsp Squeaky Gate extra olive oil
1–2 lettuce heads, such as cob, leaves separated
1–2 radishes, thinly sliced, to garnish (optional)
For the dressing:
1 small handful of mint, finely chopped
1 coriander sprig, finely chopped
1 small handful of chives or 1 spring onion, finely chopped
1 garlic clove, finely chopped
¼ cup buttermilk
¼ tsp Coles sea salt, to taste
¼ tsp Coles black pepper, to taste
Method
Prepare all of the ingredients based on the instructions in the ingredients list.
Place the chargrill pan over a medium–high heat.
Brush each corn cob with olive oil.
Place the cobs on the chargrill pan and cook, turning regularly, for 20 minutes until the corn is lightly charred and softened.
Remove from the heat and set aside.
Dressing
Whisk all of the ingredients in the small bowl and set aside.
Assemble the Salad
*Carefully slice the corn kernels from the cobs. Transfer to the serving bowl along with the lettuce leaves.
Drizzle over the dressing and toss to combine.
Garnish with the sliced radish, if using.
