Four-corn salad

Four-corn salad

By
From
Cabana The Cookbook
Serves
4–5
Photographer
Martin Poole

This light, refreshing salad combines four different types of corn: sweet, giant, toasted and on the cob, along with tender palm hearts and our tangy house dressing. It’s delicious on its own as a starter, or alongside grilled chicken, meat or fish for a healthy dinner. You can adjust the ratios of the different corns according to what you have to hand – for example you can substitute ordinary tinned sweetcorn for the giant white corn, if it’s difficult to find.

Ingredients

Quantity Ingredient
100g tinned giant white corn, drained, (optional)
1 corn cob
195g tinned sweet corn, drained
100g tinned hearts of palm, drained and thinly sliced
handful Toasted giant corn
handful flat-leaf parsley, finely chopped
1 teaspoon Cabana's simple dressing
sea salt
freshly ground black pepper

Method

  1. Taste the giant white corn. Some people find it too chewy; if you do, blanch it in simmering salted water for 10–20 minutes, until tender. Otherwise, set aside.
  2. Heat a griddle pan over a high heat until hot. Griddle the corn cob, turning it occasionally, until charred and blackened around the edges. Using a sharp knife, hold the cob upright on a chopping board and slice the kernels off in large chunks. Place the corn kernels in a bowl with the giant white corn and add the remaining ingredients. Season well with salt and pepper. It’s best to serve the salad soon after assembling, or the toasted corn may lose its crunch.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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