Grilled corn and red onion salad
When corn-on-the-cob remains in season and you are getting that barbecue on, this is the salad to make! Don’t fret– you can still enjoy it at other times of the year: merely boil frozen corn in hot water for 2 minutes, then drain and blast it in a hot oven for 5-6 minutes to get a somewhat roasted flavour. You could even just utilize the boiled corn too.
Serves 4
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2 ears of corn, husks and strings removed, or 200 g sweetcorn.
1 red onion, cut into thin rings salt.
1/2 tsp chilli powder.
2 tbsp lemon juice.
2 tomatoes, approximately chopped 10 g fresh mint leaves, carefully sliced.
10 g fresh coriander leaves, finely sliced.
1 tbsp rapeseed oil.
1/2 tsp Dijon mustard newly ground black pepper.
Bring a pot of water to the boil and include the corn. Prepare for 6-7 minutes, or till the kernels are just tender, then drain. Grill the corn under a hot grill or on a barbecue for 10 minutes, or up until the kernels are slightly golden, turning halfway through cooking.
Put the red onion into a bowl with a pinch of salt, the chilli powder and 1 tablespoon of the lemon juice. Delegate marinade while the corn is cooking. As soon as the corn is a little cool, utilize a sharp knife to slice the kernels from the cob. Add them to the marinaded onion in addition to the tomatoes, mint and coriander.
In a little bowl, blend together the oil, mustard, the remaining tbsp of lemon juice, a pinch of salt and a pinch of black pepper. When completely integrated, pour this dressing over the salad, mix well and serve. This will keep in the refrigerator for a number of days and taken pleasure in at room temperature level.
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