Smoky corn salsa salad

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:

Main 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.


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