Today I felt like a salad with a bit of bite, so I whipped up this really quick corn salad. In less than ten minutes, I had the perfect lunch with pops of juicy corn, warming jalapeƱos and fresh coriander. It was sooooo good.
Quick corn salad
Description
I made a single serving, but you can adjust the quantities if you have more people (I usually do a corn cob per person.)
I usually add some finely chopped red onion to this salad, but forgot today. If you like the sound of that, add some too!
Ingredients
Instructions
Video
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I made a single serving, but you can adjust the quantities if you have more people (I usually do a corn cob per person.)
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I usually add some finely chopped red onion to this salad, but forgot today. If you like the sound of that, add some too!
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The trick is to microwave your unpeeled corn whole (in my 1000W microwave, this takes 4 minutes.)
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While the corn is cooking, roughly chop a handful of pickled jalapeƱos and a smallish bunch of coriander leaves.
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Carefully cut through the whole corn at the thickest part by the stalk end (you may need to wrap it in a teatowel if it is too hot to hold). Discard the stalk and gently squeeze the other end until the whole cooked corn cob is unsheathed. This should remove all the corn silks, but pick off any that remain.
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Then carefully slice the kernels off the cob and add to a bowl with the chopped jalapeƱos and coriander.
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Add a spoonful of yoghurt, a small spoonful of mayo, a squeeze of lime, a sprinkle of cayenne (if you want some extra heat,) a drizzle of EVOO and a little spoonful of sea salt. Mix well, taste, check that it is well seasoned and that you can taste all the components. Add more if you need to!
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Garnish with goat's cheese, extra coriander, a dusting of cayenne (of you wish) and a wedge of lemon or lime.
Salad, Corn, Fresh,
