Delicious vegan barbie salad fayre (that can also be enjoyed indoors if needs be).
Have at it.
30 mins | serves 5-6 | über easy
2 corn on the cobs
340g tin sweetcorn – Biona’s organic
300g baby corn
3-4 tomatoes, wedged
1/2 red onion, finely diced
bunch coriander, finely chopped
sherry vinegar, olive oil, dijon mustard, salt and pepper
Slice the corn on the cobs into 3 kernel wide discs and cook in lightly salted boiling water for 3 mins. Drain and leave to cool down a bit.
Get a griddle pan really hot, coat the baby corns lightly in vegetable oil and throw into the hot griddle. Cook for about 10mins, turning infrequently, until they are tender and charred all over.
Dowse the onion in some sherry vinegar for a few mins before adding a little dijon, salt and pepper and giving it a good stir about. Add a couple of good glugs of olive oil and whisk together.
Drain the tinned sweetcorn and whack it in your serving bowl. pile up the corns, tomatoes and coriander and pour over the dressing. Toss together, throw a bit more coriander on top, give it another grind of pepper and off ya go.
Had this at Chris Kitch‘s newly opened restaurant in Hoxton Market and have recreated it from hope/taste.