This salad sings of summer. Lightly charred corn, crisp lettuce, a creamy dressing and a huge hit from the wasabi chips – don’t knock it until you’ve tried it!
Serves: 4
INGREDIENTS
2 cobs corn, leaves and silk removed
olive oil for brushing
sea salt and ground pepper
Dressing
3 tablespoons each plain yoghurt and good-quality mayonnaise
finely grated zest 1 lime
2 tablespoons lime juice
2 cloves garlic, crushed
¼ cup freshly grated parmesan
To serve
1 large long-leafed cos lettuce, leaves separated
Doritos Japanese Wasabi Chips
shaved parmesan
pinch chilli powder
METHOD
Preheat a barbecue grill plate or sauté pan. Brush the sweetcorn with oil and season with salt and pepper. Cook on the grill plate or sauté pan, turning occasionally, until tender and lightly charred in places. Cool then slice off the kernels.
Dressing: Whisk all the ingredients together in a bowl and season with salt and pepper.
To serve: Toss the cos leaves with the dressing. Make layers on a serving plate with the cos, corn, Doritos and shaved parmesan. Top with a pinch of chilli powder, if using.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.