Grilled sweetcorn salad

Grilled sweetcorn salad

Total: 1 hr | Active: 1 hr
vegetarian, lactose-free, gluten-free
Nutritional value / person: 323 kcal
, Fat: 17 g
, Carbohydrate: 31 g
, Protein: 6 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweetcorn

4 corn cob, leaves removed
½ tsp salt

Charcoal/gas/electric grill

a little olive oil

Dressing

3 tbsp lime juice
5 tbsp olive oil
1 tbsp honey
½ bunch peppermint, finely chopped
½ bunch basil, finely chopped
50 g raspberry, mashed with a fork
½ tsp salt

Salad

1 cucumber, quartered lengthwise, sliced
250 g yellow cherry tomato, halved
200 g raspberry
½ bunch peppermint, leaves torn off
½ bunch basil, leaves torn off
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How it's done

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Sweetcorn

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the corn cobs, season with salt, cover and cook over a medium heat for approx. 20 mins. until just soft.

Charcoal/gas/electric grill

Brush the sweetcorn with oil, grill over/on a medium heat (approx. 200 °C for approx. 20 mins. all over. Remove the corn kernels from the cob using a sharp knife.

Dressing

Combine the lime juice, oil and honey, mix in the mint, basil and raspberries, season with salt.

Salad

Mix the sweetcorn, cucumber, tomatoes and raspberries with the dressing. Garnish with the basil and mint.

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