Charred Sweet Corn Salad
By Raquel NeofitGive 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.
serves
2time needed
prep cookingredients
8difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 1241g serve |
Qty per 100g |
|
| Energy | 1611kJ | 130kJ |
| Protein | 12.1g | 1g |
| Fat,total | 3.39g | 0.27g |
| -saturated | 0.49g | 0.04g |
| Carbohydrate | 89g | 7g |
| -sugars | 32g | 3g |
| Dietary Fibre | 11g | 0.9g |
| Sodium | 109mg | 9mg |
Ingredients
- 2 Corn Cobs, Kernels Removed
- 1 Small Carrot, Finely Diced
- 4 Spring Onion, Finely Chopped
- 1/4 Red Cabbage, Finely Chopped
- 1/4 White Cabbage, Finely Chopped
- 1/4 cup Olive Oil
- 1 Juice Of A Large Lemon
- 1 Tbsp Mayonnaise
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Method
- 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.