GRILLED CORN SALAD WITH MINT
SERVES 8 PREP AND COOK TIME 20 MINUTES
4 cobs corn, husks intact
2 tablespoons extra virgin olive oil ¼ cup (20g) finely grated pecorino cheese ¼ cup loosely packed small mint leaves
1 Add corn to a large pan of boiling water and boil for 5 minutes. Drain, then run under cold water. When cool enough to handle, peel away husks and silks.
2 Brush corn with oil; grill corn on a preheated barbecue or griddle pan over high heat, turning occasionally, until lightly charred. Remove from pan and cool.
3 Remove kernels from cobs and place onto a serving platter. Sprinkle with sea salt flakes and freshly ground pepper.
4 Just before serving, sprinkle with cheese and mint leaves. Not suitable to freeze or microwave.