Wednesday 22 November 2017

Super summer corn salad

 Gently charred summer corn is ripe with flavour - simply drizzle with lemon juice, basil and olive oil

Summer corn salad
Summer corn salad

This is the most summery salad. It's made to be part of a big barbecue spread and the leftovers are perfect for lunch boxes. The seasonal corn and tomatoes are gorgeously sweet, so the touch of simple lemon juice and fresh basil is all they need.

Serves 4. Gluten-free

Ingredients

3 corn on the cob

75g feta

Large handful of basil leaves

200g cherry tomatoes

Sea salt

Freshly ground black pepper

35g pine nuts

Juice of 2 lemons

Extra-virgin olive oil

Method

Add the corn to a pot of boiling water and boil for 12-15 minutes until cooked. Drain the corn and place it straight onto a hot barbecue or griddle pan. Cook on each side just until starting to char.

Roughly chop the feta cheese and the basil leaves and add them to your serving bowl.

Halve the cherry tomatoes and add them in too, along with a generous sprinkling of sea salt and some freshly ground black pepper.

Toast the pine nuts on a medium heat until they are golden brown and then add them to the bowl.

When the corn on the cob is ready (just beginning to char), use a sharp knife to slice down the sides.

Add the kernels of corn to the bowl along with the freshly squeezed lemon juice and a good drizzle of extra-virgin olive oil. Toss well and serve.

thelittlegreenspoon.com

Irish Independent

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