Charred Sweetcorn Salad

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Charred Sweetcorn Salad
Serves 4
This charred sweetcorn salad is the ideal summer BBQ salad. Grilled to perfection in our microwave oven, making it hard to resist by everyone.
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  1. 2 Sweetcorn cobs
  2. 1.1 Knob of butter
  3. 400gr Can hearts of palm (drained, cut into thick slices)
  4. 300gr Baby tomatoes (halved)
  5. 1/2 Red onion (sliced)
  6. 1tbsp Freshly chopped coriander
For the dressing
  1. 3tbsp Greek yoghurt
  2. 1tbsp Harissa
  3. 1 Juice of a lime
  4. Sea salt
  5. Ground black pepper
  1. Mix the dressing ingredients together in a small bowl and season to taste
  2. Place the corn cobs in a shallow dish with 45ml of water, cover and cook on MEDIUM MICROWAVE for 8 mins. Remove, drain and smooth each cob with a little butter.
  3. Pre-heat grill 1
  4. Place the corn cobs on the metal tray in the middle shelf position and grill for 5-8 mins, turning until charred in places
  5. Hold the sweetcorn vertically and using a sharp knife, cut down to slice off the kernels
  6. Arrange the corn and salad ingredient on a serving platter. Dot with the dressing then scatter over the coriander to serve
The Ideas Kitchen