Recipes

SWEETCORN SALAD

Posted On: 2025-01-03 12:49:56

Ingredients:

4 Cobs Sweetcorn, whole (approx 3 cups)

1/2 Small Red Onion, finely diced

250 grams Cherry Tomatoes

1 Large Cucumber, Lebanese or English

1-2 Tablespoons Parsley, finely diced

1 Spring Onion, finely diced light green part (optional)

3 Tablespoons Olive Oil

3 Tablespoons Apple Cider Vinegar

1 teaspoon Honey

1 teaspoon Honey Mustard (or any mustard or 1/2 teaspoon minced garlic)

1/4 teaspoon Pepper

1/2 teaspoon Salt, course or fine

Directions:

Cook your corn on the cob,

With husks still on, place the whole 4 cobs in your microwave and cook for 6 minutes on high. Remove and allow to cool for 5 minutes.

Slice off the root end about an inch from the end and squeeze out the corn from the top end and allow to cool for a further 5 minutes.

To prepare the red onion, finely dice half a red onion and place in ice cold water, stirring occasionally, leave for at least 10 minutes, then drain, rinse and pat dry.

To cut the corn kernels from the cob, slice each piece of corn in half, then place it standing up on the cutting board and using a sharp knife slice down each side to remove the kernels from the cob. Be sure not to get any of the core.

Repeat with all the corn kernels and add to a large bowl.

To prepare the cucumber, rinse it, then slice the ends off and slice in half lengthways. Using a teaspoon drag this through the centre to remove the seeds and discard them.

Slice each half in half again and slice into small pieces and add to the bowl.

Rinse and quarter your cherry tomatoes and add them to the bowl.

Add the rinsed and dried red onion to the bowl, gently fold through all the ingredients

In a small bowl add the olive oil, apple cider vinegar, honey, honey mustard and salt and pepper and whisk well to combine.

Pour this over the salad ingredients and toss well.

Finely dice the parsley (and spring onion if using) and sprinkle over the top of the salad.

Cover and place in the refrigerator for at least an hour to infuse flavours.

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