This salad sings of summer. Lightly charred corn, crisp lettuce, a creamy dressing and a huge hit from the wasabi chips – don’t knock it until you’ve tried it!
Serves: 4
INGREDIENTS
2 cobs corn, leaves and silk removed
olive oil for brushing
sea salt and ground pepper
Dressing
3 tablespoons each plain yoghurt and good-quality mayonnaise
finely grated zest 1 lime
2 tablespoons lime juice
2 cloves garlic, crushed
¼ cup freshly grated parmesan
To serve
1 large long-leafed cos lettuce, leaves separated
Doritos Japanese Wasabi Chips
shaved parmesan
pinch chilli powder
METHOD
Preheat a barbecue grill plate or sauté pan. Brush the sweetcorn with oil and season with salt and pepper. Cook on the grill plate or sauté pan, turning occasionally, until tender and lightly charred in places. Cool then slice off the kernels.
Dressing: Whisk all the ingredients together in a bowl and season with salt and pepper.
To serve: Toss the cos leaves with the dressing. Make layers on a serving plate with the cos, corn, Doritos and shaved parmesan. Top with a pinch of chilli powder, if using.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!