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Blackened corn salad with pickled chilli and herbs

Blackened Corn Salad 07

I use one of my new favourite ingredients here: pickled chillies, which add an instant pop of heat, acidity and sweetness: a great foil for the smoky corn. I buy the jarred spicy Pepperdew ones from the supermarket, or make them myself. To make your own, heat 100ml white-wine vinegar with a tablespoon of sugar until dissolved and add four sliced chillies. Leave to pickle in the liquid for at least an hour.

Duration
Prep 20 min
Difficulty
Cook 45 min
Serves
4
Blackened Corn Salad 07

Ingredients

  • 2 small shallots, peeled and finely sliced
  • Juice of 2 limes
  • Salt
  • Extra-virgin olive oil
  • 4 corn on the cob, kernels sliced off the husk (about 800g kernels)
  • 4 pickled red chillies (shop bought, or make your own – see introduction to recipe)
  • 4 tbsp Greek yoghurt (optional)
  • 1 large bunch coriander leaves
  • A good grating of parmesan cheese (I use a vegetarian one, optional. Leave this out to make it vegan).

  1. Quick pickle your shallots

    Put the shallots into a small bowl, squeeze over the lime juice, add a pinch of salt and scrunch a few times with your hands.

  2. Char the corn

    Heat about one tablespoon of oil in your largest frying pan on a medium-high heat. Add the corn kernels and a good pinch of salt then cook, undisturbed, until well charred underneath – this will take about three minutes. Toss and cook again until the corn is charred all over – another three or four minutes.

  3. Make the dressing

    Once the shallots have sat for a little while, add the pickled chillies, three tablespoons of olive oil and the yoghurt, if using. Season and mix.

  4. Assemble + dress

    Put the charred corn in a large bowl with half the coriander, pour over the dressing and toss together, adding more salt if needed. Finish with the rest of the coriander and, if you are using it, the parmesan.

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