GRILLED CORN SALAD WITH MINT

SERVES 8 PREP AND COOK TIME 20 MIN­UTES

The Australian Women's Weekly - - Curtis Stone -

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.

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