Shredded charred corn salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
