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- Barbecued corn, lime and coriander salad
- 4 corn on the cob
- 3 tbsp extra virgin olive oil
- 1 lime, cut in half
- 1 red chilli, finely chopped
- 1 small bunch coriander, leaves only, roughly chopped
Plunge the corn into a pan of well-salted boiling water and cook over a high heat for 4 mins until the kernels are tender. Drain and allow to steam dry.
Brush the corn with 1tbsp olive oil and barbecue for about 8 mins, turning occasionally, until blackened in places. A couple of mins before the end of the cooking time, place the lime halves on the grill, cut-side down. When cooked, remove the corn and lime from the barbecue and allow to cool.
When the corn is cool enough to handle, hold one cob in the centre of a mixing bowl and use a serrated knife and sawing motion to carefully slice off the kernels. Discard the centre of the cob and repeat with the remaining corn.
Mix the remaining olive oil, the chilli and coriander through the corn kernels. Season with salt and pepper to taste. Transfer to a serving bowl, squeeze over the grilled lime and serve.
Tips or serving suggestions
139cals, 10g fat (2g saturated), 4g protein, 8g carbs, 2g sugars, 2g fibre, 0g salt
Shop the ingredients
Ocado Mild Red Chillies 60g60g
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