Charred Sweetcorn, Cos and Lime Mayo Salad
Photography by Josh Griggs.
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.
Related Content
latest issue:
Issue #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.