Easy Main Mexican

Sweet corn salad with sweet and sour vinaigrette

Name: Sweet corn salad with sweet and sour vinaigrette
Yield: 4
Cuisine: /mexican
Ingredients: 4 corn cobs, silks removed; 4.00 tbs extra virgin olive oil; 1/4 rockmelon, peeled, thinly sliced; 1 Lebanese cucumber, chopped; 1/2 red onion, thinly sliced; 250g cherry tomatoes, halved; 1/2 bunch coriander, sprigs picked; 1/2 bunch mint, leaves picked; 3 long green shallots, thinly sliced; 1 tbs tamarind paste; Juice of 2 limes; Juice of 1/2 orange; olive oil; 1/2 tsp smoked paprika

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by Jessi Singh

Nov 02, 2018

This chunky, colourful salad serves 4 as a side.

4 corn cobs, silks removed
2 tbs extra virgin olive oil
1/4 rockmelon, peeled, thinly sliced
1 Lebanese cucumber, chopped
1/2 red onion, thinly sliced
250g cherry tomatoes, halved
1/2 bunch coriander, sprigs picked
1/2 bunch mint, leaves picked
3 long green shallots, thinly sliced

Sweet and sour vinaigrette

1 tbs tamarind paste
Juice of 2 limes
Juice of 1/2 orange
2 tbs extra virgin olive oil
olive oil
1/2 tsp smoked paprika

Method

1.

For the dressing, place tamarind paste in a bowl and cover with 1/4 cup (60ml) boiling water. Stand for 5 minutes, then strain through a fine sieve into a bowl. Add lime and orange juice, oil, sugar and paprika, and whisk until well combined.
2.

Heat a chargrill pan or barbecue to high heat. Brush corn with oil and grill, turning occasionally, for 10 minutes or until charred. Set aside to cool, then slice kernels from cob. Place on a large serving platter with remaining ingredients and drizzle with tamarind dressing to serve.

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