Charred corn & ponzu salad

  • Preparation time: 10 minutes + cooling
  • Cooking time: 10 minutes
  • Total time: 20 minutes + cooling
  • Serves:4


    2 packs Waitrose Tendersweet Sweetcorn 2s
    1 tsp toasted sesame oil, plus extra for rubbing
    50ml soy sauce
    40ml mirin
    40ml lemon juice
    2 carrots, peeled
    2 courgettes, trimmed
    2 tsp sesame seeds
    ½ x 28g pack fresh coriander 


    1. Preheat the barbecue or griddle to high. Rub the corn with a little sesame oil then cook for 5–10 minutes, turning occasionally, until charred. Set aside until cool enough to handle then cut off the kernels with a sharp knife and keep warm.

    2. Meanwhile, to make the ponzu dressing, combine the soy sauce, mirin, lemon juice and 1 tsp sesame oil in a large bowl.

    3. Slice the carrots and courgettes into ribbons with a vegetable peeler and add to the bowl with the ponzu dressing, corn kernels and sesame seeds. Toss to coat. Garnish with coriander sprigs and serve.

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