TOASTED CORN SALAD – MY WAY!

Who doesn’t like fresh corn??

This crunchy, sweet and fragrant salad never disappoints and one that I can put with pretty much anything.

Serves 4 as a side

Ingredients

4 zucchini, small and firm

5 cobs fresh corn or 3-4 cups corn

2-3 Tbsp olive oil

1 red onion, sliced thinly

2 cloves garlic, sliced thinly

4 spring onions, sliced thinly

1-2 limes (juice)

1 fresh jalapeno chilli or equivalent, seeds removed and diced finely

1 handful fresh coriander, roughly chopped (stalks also)

3 Tbsp mayonnaise

1 Tbsp unsweetened yoghurt

Salt and freshly ground pepper

Method

Carefully remove the kernels from the corn cob. This is a messy job so I advise wearing an apron! Set aside.

Slice the zucchini into roughly 3mm strips.

Heat two tablespoons of oil in a large heavy-based fry pan. When hot add the zucchini and fry each side for 1-2 minutes or until the flesh has a delicious golden glow and is still tender. Remove and set aside.

Using the same pan add a little more oil and heat over a moderate to high heat, add the corn. Lightly season with salt and allow to sizzle, you want the corn to colour and for the skin to crisp up a little. Remove from the heat with a slotted spoon reserving the oil in the pan. Add the red onion and garlic and cook quickly over a moderate heat to colour up, resulting in a smoky flavour. Remove and add to the corn and zucchinis.

Mix the mayonnaise and yoghurt together, add a pinch of salt and fold through a little extra virgin olive oil.

To assemble; Place the corn, zucchini, onions and garlic onto a large platter, now drizzle over the lime juice, chillies and coriander. Season lightly with salt and plenty of freshly ground pepper. Drizzle over the yoghurt dressing and serve at room temperature.