Smoky corn salsa salad

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This salad is a great accompaniment to braaied food. It is a great source of fibre, as well as vitamins A and C.

Serves: 4

Main Ingredients
4 corn on the cob, leaves removed
2 tbsp PnP sunflower oil
1 pinch cajun spice
1 red bell pepper, finely diced
1 baby onion, halved from top tobottom, finely sliced and separated
15 grams coriander or basil leaves

Dressing
30 ml honey
30 ml juice of 1 lemon
1 PnP cos lettuce, baby

Method
Brush the mielies with oil, sprinkle lightly with Cajun spice and place on a braai grid over hot coals.Turn sweetcorn frequently until slightly charred on the outsidebut juicy inside. Set aside to cool.Slice corn from the cob, as close to the cob as you can, aserrated knife works best.Mix corn in a bowl with a little extra seasoning if needed.Add red pepper, onion and coriander and toss to combine.Mix honey and lemon juice together.Toss through all salad ingredients except lettuce.Use the cos leaves to scoop up the salad. Serve with braaied chicken, fish or lamb chops.

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