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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.