Chargriled corn, mint and pecorino salad 🌽
Jazz up your corn effortlessly and turn it into a delicious salad that everyone will love. If you are not lighting the BBQ, you can easily prepare the corn by cutting the kernels off the cob and pan frying with a tiny bit of oil. Also, the Gourmet Traveller recipe method does not include seasoning in their recipe like l do.
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Debbie 🍓
Ingredients
- 1½ tbsp extra-virgin olive oil, plus extra to serve
- 4 corn cobs, husks and silks removed
- 120 gm pecorino Romano (or similar), plus extra to serve
- 1 cup (loosely packed) mint
- salt and pepper to taste
- chilli flakes (optional)
Method
- Lightly brush corn with 2 tsp olive oil & salt.
- Grill corn then remove kernels from cobs. If you are not lighting the BBQ, you can easily prepare the corn by cutting the kernels off the cob and pan frying with a bit of olive oil.
- Place corn kernels in a bowl with finely grated pecorino over the top.
- Add remaining olive oil, a good grind of black pepper, a pinch of salt and mix well, then add most of the mint and toss to combine.
- Taste and adjust seasoning if necessary. Spread corn on a serving plate, top with remaining mint and another grating of pecorino, drizzle with olive oil and serve.
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