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Two-corn salad with charred tortillas

25 minutes

49 of 74

Two-corn salad with charred tortillas

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 35 minutes, plus pickling time

Cooking Time 25 minutes

Ingredients

For the pickled corn:

1⁄2 cup apple cider vinegar
2 T honey
1 t mustard seeds
1 T sea salt
1 T peppercorns
135 g baby corn

For the salad:

4 sweetcorn cobs, cooked
1 x 90 g sachet Woolworths pickled red onion petals
3 celery stalks with leaves, sliced
3 T coriander, chopped
wraps, chargrilled

For the dressing, whisk:

1⁄2 cup buttermilk
2 t coriander, chopped
1⁄2 green chilli, finely chopped
1⁄2 lemon, juiced
1 T honey
Sea salt and freshly ground black pepper, to taste

Method

1. Bring the vinegar, honey, mustard seeds and seasoning to a simmer. When hot, pour over the baby corn and set aside for a few hours, or even a day or two, to pickle.

2. To make the salad, chargrill 2 cobs sweetcorn over an open flame.

3. Cut the kernels off all of the sweetcorn cobs and toss with the pickled baby corn, pickled red onion, celery and coriander. Drizzle over the dressing and serve with wraps and pulled pork or braaied lime-and-chilli chicken.

Cook's note: The charred sweetcorn adds smoky flavour to the salad, which contains great contrasting flavours. Simply add your favourite protein.

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Two-corn salad with charred tortillas

Two-corn salad with charred tortillas

Ingredients

Method