Charred corn & apple slaw

Name: Charred corn & apple slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 2 Essential Sweetcorn; ½ tbsp olive oil, for brushing; 1 large carrot, shredded with a julienne peeler or coarsely grated; ½ red onion, thinly sliced; ½ small red cabbage, cored and thinly shredded; 1 Jazz apple, skin left on, cut into matchsticks; 100 g mayonnaise; 2 tbsp wholegrain mustard; 1 lemon, juice, or to taste; 20 g pack chives, finely chopped

This works as a side dish to any grilled meats, with cold cuts or as part of a ploughman’s – it’s great piled into baguettes with griddled or barbecued sausages too.

0 out of 5 stars(0) Rate this recipe

VegetarianHealthyLow in saturated fat1 of your 5 a day

Serves6
CourseSide
Prepare20 mins
Cook15 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

2 Essential Sweetcorn
½ tbsp olive oil, for brushing
1 large carrot, shredded with a julienne peeler or coarsely grated
½ red onion, thinly sliced
½ small red cabbage, cored and thinly shredded
1 Jazz apple, skin left on, cut into matchsticks
100g mayonnaise
2 tbsp wholegrain mustard
1 lemon, juice, or to taste
½ x 20g pack chives, finely chopped

Method

Heat a griddle pan over a high heat until smoking. Brush the corn with oil, then griddle for 10-15 minutes, turning occasionally, until the cobs are charred and juicy.
Meanwhile, mix the remaining ingredients together, season well and set aside to allow the flavours to infuse together. Once the corn is cooked, cut away the kernels using a sharp knife. Try and keep some of the kernels in clumps as they look good for serving.
Stir the corn through the slaw, adding any clumps of kernels at the last minute, then serve.

Cook’s tip

If you’re firing up the barbecue, cook the corn on that instead.

The slaw can be made up to 24 hours ahead, although it’s best to keep the corn separate until you serve to help preserve its colour. Bring the slaw back to room temperature for 30 minutes, then stir in the corn.