Blackened corn & red pepper salad
In this recipe by Melissa Thompson, the barbecued fresh corn cobs add a toasty note, but you could use tinned sweetcorn if preferred, or get ahead by charring the kernels (in a hot pan if you don’t want to light the barbecue) a day in advance.
- Serves4
- CourseSide
- Prepare15 mins
- Cook20 mins
- Total time25 mins
Ingredients
- 1 unwaxed lime, zest and juice of all
- 2 tbsp rapeseed oil
- 4 corn cobs
- 400g can red kidney beans, drained and rinsed
- 2 red peppers, cut into bitesized chunks
- 2 salad onions, finely sliced
- 1 tsp ground black pepper
- ½ x 25g pack flat leaf parsley, finely chopped
- 1 tsp thyme leaves
- ½ tsp fine salt
Method
Prepare and light the barbecue. In a large bowl, mix the lime zest and juice with 1 tbsp rapeseed oil.
When the coals are white-hot, rub the corn cobs all over with the remaining 1 tbsp oil, then put on the grill. Leave for 5 minutes before turning. Keep turning until all sides are cooked (about 20 minutes) – when the kernels turn from pale yellow to sunshine yellow, they are cooked. Keep them on for a little longer until they turn golden-brown in places, then remove from the heat.
Once cool enough to handle (but still warm), stand the cobs up on a chopping board; use a sharp knife to carefully cut down between the cob and kernels, detaching the kernels. Put them straight in the bowl with the lime juice to stop them shrivelling. Mix in the remaining ingredients and stir well to coat. Chill until ready to eat.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 925kJ/ 222kcals |
|---|---|
Fat | 9.9g |
Saturated Fat | 0.8g |
Carbohydrates | 20g |
Sugars | 5.8g |
Fibre | 8.3g |
Protein | 8.9g |
Salt | 0.7g |