Fresh sweetcorn is a delicious way to perk up summer salads. Barbecuing or grilling the cobs, with their tightly-packed kernels, brings out their naturally sweet flavour.
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1. |
Remove the husk and ‘silk’ from the corn. |
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2. |
Brush with vegetable oil and barbecue or grill for 10-15 minutes, turning regularly. |
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3. |
Trim one end of the cob to create a flat surface, then stand on its end. Using a sharp knife, carefully cut off the corn kernels from top to bottom. |
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Add to a salad, such as the Chargrilled Sweetcorn and Pepper Salad in the July/August issue of Seasons magazine, free in branches. |