Vegetarian

Charred corn and piquillo pepper salad

CHARRED CORN & PIQUILLO PEPPER SALAD
8
30M

Ingredients

Method

1.Remove husk and silks from corn; trim cobs. Break corn cobs in half crossways. In a large saucepan of boiling water, boil corn, covered, 10 minutes or until tender. Drain
2.Heat a barbecue (or grill or grill plate) on high. Cook corn on a lightly oiled barbecue until charred lightly. Cool slightly. Cut half of the cobs into quarters lengthways. Cut the kernels from the remaining cobs.
3.In a large bowl, combine corn with green onion, peppers, radish and combined oil, juice and garlic; season to taste.
4.Just before serving, add corn nuts, almonds and herbs; toss gently to combine.

If you can’t find piquillo peppers, use roasted or grilled capsicum instead.

Note

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