Have you run out of salad ideas? Try this mouthwatering smoky corn salsa salad and make the heads turn this Easter. You will need the following ingredients:
4 corn on the cob, leaves removed
2 tbsp PnP sunflower oil
1 pinch cajun spice
1 red bell pepper, finely diced
1 baby onion, halved from top to bottom, finely sliced and separated
15 grams coriander or basil leaves
30 ml honey
30 ml juice of 1 lemon
1 PnP cos lettuce, baby
1 Brush the mielies with oil, sprinkle lightly with Cajun spice and place on a braai grid over hot coals.
2 Turn sweetcorn frequently until slighty charred on the outside but juicy inside. Set aside to cool.
3 Slice corn from the cob, as close to the cob as you can, a serrated knife works best.
4 Mix corn in a bowl with a little extra seaoning if needed.
5 Add red pepper, onion and coriander and toss to combine.
6 Mix honey and lemon juice together.
7 Toss through all salad ingredients except lettuce.
8 Use the cos leaves to scoop up the salad. Serve with braaied chicken, fish or lamb chops.
Source credit: http://www.picknpay.co.za/recipe-search-results/smoky-corn-salsa-salad