Corn and tomato salad

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

By Food24 October 29 2014
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Ingredients (11)

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


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