Corn

Coconut &
Coriander
Salsa

PREP TIME
10MINS

COOK TIME
10MINS

SERVES
4

INGREDIENTS

  • 4 corn on cob, husk on
  • olive oil
  • 4 green shallots, thinly sliced
  • ½ cup flaked coconut, toasted
  • 1 bunch coriander

DRESSING

  • ¼ cup extra virgin olive oil
  • 1 tbs apple cider vinegar
  • 1 tsp caster sugar

METHOD

1. For the dressing; whisk the oil, vinegar, sugar and salt and pepper together in a bowl.

2. Peel back the corn husks and remove the fine silks. Reposition the husks back over the corn. Tie with string to secure. Soak the corn in a bowl of cold water for 5 minutes. Drain well. Microwave the corn cobs for 4 minutes on High/100%. Remove the husks. Brush corn with oil and barbecue, turning often for 5 minutes until lightly charred.

3. Cut the kernels from the cob and add to the dressing with shallots and coconut. Stir to coat. Just before serving, remove ¾ cup leaves from the coriander and stir in the salsa. Season.

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