10 mins Prep
5 mins Cook
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Corn Cobs, Kernels Removed
Small Carrot, Finely Diced
Spring Onion, Finely Chopped
Red Cabbage, Finely Chopped
White Cabbage, Finely Chopped
Juice Of A Large Lemon
Please Note – Nutritional information is provided as a guide only and may not be accurate.
Give this salsa style Charred Sweet Corn Salad a try when you next have a Mexican Fiesta or as a great barbeque side.
If you don’t want to mess around with fresh corn on the cob tinned corn works really well too.
Preheat a frypan over medium-high heat.
Drizzle in some olive oil, add the corn, salt and pepper, spread the corn evenly across the base of the pan and allow it to char, give it a stir and repeat until the corn is just cooked.
Combine all salad ingredients in a large bowl.
Combine 1/3 cup olive oil, lemon juice, mayonnaise, salt and pepper in a small bowl then pour over the salsa salad and mix to combine.
Swap the cobs out for a large can and make sure you drain them really really well.