Sweetcorn salad

4 Sep 2011

Category: recipes

Sweetcorn kernels can be eaten 'al dente' - they're best with a bit of bite!  This quick salad can be enjoyed on its own or as a side dish.  You can almost add as many ingredients as you like, but the sweet of the corn and sour of the limes is a great combination.

 
Preparation: 10 minutes  Cooking: 4 minutes  Serves 2-4 as a main or 4 as a side salad
 
Ingredients:
  • 2 corn cobs
  • 2 tomatoes, chopped into cubes
  • 1 red pepper, chopped into small squares
  • ½ red onion, finely chopped
  • big handful of flatleaf parsley, chopped
  • 1 small chilli (not a very hot one!) finely chopped
  • ½ block Feta cheese, cut into squares
  • juice of 2 limes
 
Method:
Boil the corn cobs for about 3 minutes, then remove from the water and once cool, slice off the kernels.  You could also BBQ the cobs for about 5-6 minutes instead.  
Combine all of the ingredients in a large bowl, season with salt and pepper to taste.

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