Mexican Corn Salad

MEXICAN CORN SALAD

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SERVING

Serves 4

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVING

Serves 4

PREP TIME

15 minutes

COOK TIME

10 minutes

Ingredients

  • 30 ml red wine vinegar
  • 10 ml castor sugar
  • 1 red onion, sliced
  • 2 corn on the cobs, cooked
  • 1 roasted red pepper, sliced
  • 1 can red kidney beans, drained
  • 12 PEPPADEW® Jalapeño Halves
  • 8 cherry tomatoes, halved
  • 30 ml coriander leaves, torn
  • Salt and pepper

Method

  • Place the vinegar and sugar into a non-metallic bowl and stir to combine.
  • Add the onions and coat in the mixture.
  • Cover and set aside for at least 15 minutes for the onions to pickle.
  • Grill or griddle the corn for 1-2 minutes per side, if desired, for charred edges.
  • Use a sharp knife to cut the corn from the cob and place into a mixing bowl.
  • Add the preserved onions and pickling juice and PEPPADEW® Jalapeño Halves to the remaining ingredients.
  • Toss lightly and plate onto a serving platter.
  • Garnish with fresh coriander leaves before serving.

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