Sweetcorn Slaw

By Leslie Blythe Corn, Salad Grilling, Marinating, Mixing

September 1, 2020

This Sweetcorn Slaw recipe is from Plenty More by Yotam Ottolenghi. It has shredded cabbage and carrots with plenty of fresh sweet corn that is chargrilled in a ridged pan to give it a hint of smokiness. I didn't have a red onion, so I substituted sliced green onions, which worked well.

Yields: 6 Servings

Ingredients

½ cup white-wine vinegar

1 cup water

¼ white cabbage, shredded

3 carrots, julienned

1 small red onion, thinly sliced

4 corn cobs, lightly brushed with olive oil

2 red chillies, finely chopped

handful cilantro leaves

handful mint leaves

olive oil

salt and black pepper

Dressing

2½ tablespoons mayonnaise

2 teaspoon Dijon mustard

1½ teaspoon sunflower oil

1 tablespoon lemon juice

1 clove garlic, crushed

Directions

1Place the vinegar and water in a small saucepan along with 1 tablespoon of salt. Bring to the boil and then remove from the heat. Place the cabbage and carrot in a bowl, pour over two-thirds of the salty liquid and set aside to soften for 20 minutes. Pour the remaining liquid over the onion and, again, set aside for 20 minutes. Rinse the vegetables and onion well, pat dry, place together in a large bowl and set aside.

2Place a ridged chargrill pan on a high heat and, when it starts to smoke, lay the corn over it. Chargrill for 10-12 minutes, turning so that all sides get some color (this will create quite a lot of smoke). Remove from the heat and, when cool enough to handle, use a large knife to shave off the corn in clumps and add to the salad bowl.

3Whisk together all the dressing ingredients, pour over the salad and stir gently. Add the chilli, coriander and mint, along with a grind of black pepper, give everything another gentle stir and serve.

Recipe adapted from Plenty More by Yotam Ottolenghi, 2014.

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