charred corn super salad

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Is it a salad? A salsa?  I’m not sure, but it goes beautifully with pulled pork, fish tacos, or as a topping for arepas (a delicious South American savoury corn meal street food).  This simple side is full of flavour, crunch, fibre, prebiotics and antioxidants, which I’m pretty sure makes it a certified gut health super salad. 

You can make it with frozen corn kernels, but the crunchiness and smoky flavour of charred fresh corn is well worth the bother.  Both my kids dislike capsicum, but they go crazy for this colourful bowl of goodness.  Go figure!

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Charred corn super salad

Serves: 4-6

Author: Marnie Nitschke

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

A delicious, crunchy Mexican inspired salad or side for your pulled pork tacos, barbecued fish or grilled chicken.

Ingredients

• 3 fresh corn cobs
• 1 cup finely chopped red & green capsicum
• 1/2 cup roughly chopped coriander
• 1 tin (400g) black beans
• 1 tsp ground cumin
• 1-2 limes (4 tbsp juice)
• 2 tbsp extra virgin olive oil (EVOO)
• 2 small cloves garlic (1 tsp finely chopped or grated) Salt and chilli powder to taste

Instructions

1. To cook the corn, peel it, rub with some EVOO and salt, then either barbecue or cook on the stove top (I use a heavy based griddle) over a medium-high heat. It will take about 10-15 minutes, turning often so all sides become charred.
2. Remove corn, allow to cool then slice off kernels and add to a large bowl.
3. Meanwhile, chop the capsicum, garlic and coriander, drain and rinse the black beans and add to the bowl.
4. Juice the lime, then add to the salad, along with the EVOO, cumin, salt and chilli to taste.
5. Mix well to combine, adjust the seasoning, then serve.

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