Barbecued corn with tomato and almond salad
recipe

Delicious Barbecued corn with tomato and almond salad Recipe

Just a few ingredients and a little creativity is all it takes to create this salad starring sweet corn.
Barbecued corn with tomato and almond salad
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.

Ingredients

  • 200g cherry tomatoes or grape tomatoes, quartered

  • 1 eschalot, halved, thinly sliced

  • 2 tablespoons olive oil, plus extra to brush

  • 1 tablespoon red wine vinegar

  • 4 fresh corn cobs, husks removed

  • 1/2 cup basil leaves

  • 1/4 cup flaked almonds, toasted

Method

  • Step 1

    Combine the tomato, eschalot, oil and red wine vinegar in a bowl, season with sea salt and freshly ground black pepper, cover and refrigerate until ready to use.

  • Step 2

    Halve the corn cobs through the core, then cut each piece in two. Brush the corn liberally with olive oil, and sprinkle with sea salt and freshly ground black pepper.

  • Step 3

    Cook the corn pieces, kernel-side down, on a heated chargrill pan or barbecue for 5 minutes until charred slightly, then turn and cook for a further 5 minutes or until the kernels are tender.

  • Step 4

    Meanwhile, add the basil leaves and toasted almonds to the tomato mixture, then toss to combine.

  • Step 5

    Divide the corn among plates, top with salad and serve immediately.

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