Ingredients
Corn salad
Fresh corn cob1
Red capsicum, finely diced30 g
Red onion, finely diced20 g
Fresh coriander, chopped10 g
Lime juice15 ml
Olive oil15 ml
Smoked paprika1 pinch
Sea salt and cracked pepperto taste
Method
- 11. Husk and clean corn cob; brush lightly with olive oil.
- 22. Grill corn over open flame or on a very hot char-grill, turning every 2 min, for 8 min total until kernels are charred in spots.
- 33. Allow corn to cool for 2 min; cut kernels from the cob with a sharp knife.
- 44. Combine corn kernels with capsicum, red onion, coriander, lime juice and olive oil.
- 55. Season with smoked paprika, salt and pepper; toss to combine.
- 66. Taste and adjust lime and seasoning.
- 77. Plate in a small bowl or alongside the main dish; garnish with an extra coriander sprig.
Quality Check
- Corn has visible char — not just yellow, should have dark caramelised spots.
- Kernels are sweet and tender, not chewy or raw.
- Salad is well-dressed — not dry or overly acidic.
- Served within 10 min of grilling for best flavour.
Sides Standards
All sides fired simultaneously with main course
Temperature consistent — never serve cold sides
Portion weight consistent — use scale for batch prep
Equipment
Char-grill or open flame, tongs, sharp knife, chopping board, mixing bowl, small serving bowl
Allergens & Dietary
None listedGF