Corn and tomato salad

4 servings Prep: 15 mins, Cooking: 5 mins
Rate this recipe
Tasty and refreshing.

By Food24 October 29 2014
125
SHARES
30.4k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

4 sweetcorn — on the cob
1 red onion — diced
200 g rosa tomatoes — halved
200 g feta cheese
1 tbsp fresh basil — chopped
1 tbsp balsamic reduction
1 tbsp wholegrain mustard
1 tbsp vinegar — white wine
1 pinch salt
1 garlic clove — chopped
2 red chilli — deseeded, finely chopped
Tap for ingredients
Tap for ingredients

Method:

Cut the corn kernels off the corn cobs (mielies) and boil them in a little salted water until tender (about 4 min), drain and leave to cool. (If I am making it in a hurry, I simply run cold water over the corn in a sieve until it’s cooled down.)
Once cooled, place it into a large serving bowl and add the remaining ingredients, remembering to crumb in the feta.
Whisk the dressing ingredients together in a bowl and, once emulsified, pour over the salad.
Toss together until all the ingredients are well muddled and coated in the dressing.

Recipe reprinted with permission of Kate Liquorish.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.