Grilled sweetcorn salad
Ingredients
for 4 person
| 4 | corn cob, leaves removed |
| ½ tsp | salt |
| a little | olive oil |
| 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 |
| 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 |
How it's done
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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