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Shredded charred corn salad

Shredded charred corn salad served on a decorative plate

Shredded charred corn salad

Name: Shredded charred corn salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: ½ small white cabbage finely shredded; 2 carrots grated; 1 red onion halved and finely sliced; 3 tbsp cider vinegar; 1 tsp caster sugar; 4 corn cobs; 1 tbsp wholegrain mustard

Liberty Mendez

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Serves 6

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 5 out of 5.1 ratingRate

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Throw some corn cobs on the barbecue to add a smoky, sweet flavour to this salad. With onion and cabbage, it makes a refreshing summer side

Dairy-free

Egg-free

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Units:

MetricUS

½ small white cabbage

finely shredded
2 carrots

grated
1 red onion

halved and finely sliced
3 tbsp cider vinegar
1 tsp caster sugar
4 corn cobs
1 tbsp wholegrain mustard

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Method

step 1

Tip the cabbage, carrots and onion into a bowl. Season with salt, then add the vinegar and sugar, and toss to combine. Leave for 20 mins for the vegetables to very lightly pickle.
step 2

Meanwhile, cook the corn on a hot barbecue or griddle pan for 4-5 mins on both sides until the kernels have darkened and charred slightly. Set aside to cool. Once cool, hold the cobs upright on a board and strip off the kernels in long downward strips using a sharp knife.
step 3

Stir the mustard and half the corn into the salad and taste for seasoning, adding more salt and pepper if needed. Serve topped with the remaining corn.

Recipe from Good Food magazine, July 2021

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