Crunchy Charred Sweetcorn Salad Recipe

Ingredients

2 corn on the cobs
1 small ridge cucumber, quartered lengthways
1 green pepper, cut into 2-3cm chunks
1 green chilli, sliced
1 tsp capers, drained and rinsed
5g mint, leaves picked
15g coriander, roughly torn
15g flat leaf parsley, roughly torn
2 tbsp extra virgin olive oil, plus 1 tsp
Juice of 1 lime
1 tsp clear honey or agave syrup
½ tsp chilli flakes
15g tortilla chips, broken into pieces

Prep: 15 mins | Cook: 10 mins

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Method

1. Heat a heavy-based frying pan or griddle pan over a high heat. Brush 1 tsp oil over the corn, then add to the pan. Cook for about 8 mins, turning now and then, until charred all over. Set aside, then add the cucumber, with a cut side against the pan, and cook for a few minutes until charred. Set the corn and cucumber aside to cool a little.

2. Meanwhile, put the pepper chunks in a large bowl with the green chilli, capers and torn herbs.

3. In a small jug, whisk the extra virgin oil with the lime juice, honey/agave syrup and chilli flakes, then season to taste with salt and pepper.

4. Hold a corn cob upright on a chopping board and slice down to remove the kernels from the cob, keeping some in clusters if possible. Cut the cucumber into chunks. Add the corn and cucumber to the bowl, drizzle over the dressing, then toss to coat. Spoon onto serving plates, then scatter over the tortilla chips for extra crunch.

5. Vegetable Know-How
Ridge cucumbers are smaller than regular ones and not as watery, so they have more flavour and a crunchier texture.