Charred Corn Salad with Sun Dried Tomatoes & Parmesan
This salad is quick to make and deeply flavoured and delicious. It can be made a day or two in advance, be served hot, cold or room temp and is perfect for a barbecue, picnic or potluclk.
Ingredients
- 4 ears corn shucked and kernels removed from cob
- 60 ml (4 tbsp) lemon juice
- 1 tsp dijon mustard
- 1 anchovy fillet finely chopped (optional)
- 1 clove garlic grated or finely minced
- 45 g (⅓ cup) sun dried tomatoes roughly chopped
- 20 g (¼ cup) parmesan cheese shaved with a vegetable peeler
- 2 tbsp flat-leaf parsley finely chopped
- 1 tbsp basil finely chopped
Instructions
- Add 2 tbsp of neutral oil to a large skillet (preferably cast iron). Set over high heat. Once the oil is near smoking, add the corn along with a generous pinch of salt.
- Cook the corn, stirring occasionally, until it begins to turn deep brown and char in parts, about 5-8 minutes.
- Meanwhile, in a large mixing bowl, whisk together the lemon juice, mustard, anchovy fillet and garlic.
- Once the corn is charred, add it to the bowl with the lemon juice mixture. Add the sun-dried tomatoes, parmesan, parsley, basil and a generous grind of pepper. Stir until combined and taste to adjust for seasoning. Serve.
Video
Nutrition
Calories: 57kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 108mg | Potassium: 430mg | Fiber: 2g | Sugar: 5g | Vitamin A: 337IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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