zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Charred corn & ponzu salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Charred corn & ponzu salad

    • Vegetarian
    • Preparation time: 10 minutes + cooling
    • Cooking time: 10 minutes
    • Total time: 20 minutes + cooling

    Serves: 4

    Ingredients

    2 packs Waitrose Tendersweet Sweetcorn 2s
    1 tsp toasted sesame oil, plus extra for rubbing
    50ml soy sauce
    40ml mirin
    40ml lemon juice
    2 carrots, peeled
    2 courgettes, trimmed
    2 tsp sesame seeds
    ½ x 28g pack fresh coriander 

    Method

    1. Preheat the barbecue or griddle to high. Rub the corn with a little sesame oil then cook for 5–10 minutes, turning occasionally, until charred. Set aside until cool enough to handle then cut off the kernels with a sharp knife and keep warm.

    2. Meanwhile, to make the ponzu dressing, combine the soy sauce, mirin, lemon juice and 1 tsp sesame oil in a large bowl.

    3. Slice the carrots and courgettes into ribbons with a vegetable peeler and add to the bowl with the ponzu dressing, corn kernels and sesame seeds. Toss to coat. Garnish with coriander sprigs and serve.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary