RECIPES FOR FRESH CORN SALAD RECIPES

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Steps:

• 1. Place a large non-stick frying pan on a high heat with 1 tablespoon of oil, then add the popping corn and cover with a lid. Once popped, add a few generous shakes of Tabasco, toss together and tip into a large salad bowl.
  2. In the same pan, grill the corn until lightly charred all over, turning regularly, then remove.
  3. Trim and roughly chop the lettuce, and trim and finely slice the spring onions, then add to the bowl.
  4. Break the cheeses into a blender, and spoon in the yoghurt. Peel and add the garlic, followed by the mustard, vinegar and Worcestershire sauce, then blitz until smooth, and season to taste with sea salt and black pepper.
  5. Carefully slice off the corn kernels and add to the bowl. Pour over the dressing, toss together and pick over the coriander leaves, then serve straight away.