Hubby had this salad at a restaurant recently and was looking for an excuse to recreate it. We went to a family lunch today and this was his contribution. It looks like a crazy combination, but it really works. The salad is sweet and smoky, with lots of crunch!
I was having a sleep in with Ted this morning, while hubby was experimenting away in the kitchen. He stuck his head in and asked ‘Do you want me to take a photo so you can blog it?’ How sweet! So this is really hubby’s blog post.
BBQ Corn Salad
4 cobs of corn, husk left on
1 cup smoked almonds, roughly chopped
2 French shallots, thinly sliced (or half a red onion)
1 cup smoked almonds, roughly chopped
2 French shallots, thinly sliced (or half a red onion)
1 1/2 red capsicums, finely diced
3 cups puffed corn (or pop corn)
3 tablespoons extra virgin olive oil, to drizzle
1 tablespoon white wine vinegar, to drizzle
Salt and pepper, to taste (use smoked salt if you can get it)
3 tablespoons extra virgin olive oil, to drizzle
1 tablespoon white wine vinegar, to drizzle
Salt and pepper, to taste (use smoked salt if you can get it)
Cook corn cobs on a BBQ or grill plate until charred. Remove husks and discard. Cut kernels from cob and place in a bowl.
Add almonds, capsicum and sliced shallots and drizzle with olive oil and vinegar. Season with salt and pepper. Toss to combine. Stir through puffed corn and spoon into a serving dish.
Toni-Maree @ Sew Jereli says
Looks so yum! What a sweet hubby 🙂
Laura says
Sweetcorn is my favourite vegetable, this sounds so good.