How To Make Barbecued Corn And Rocket Salad

How To Make Barbecued Corn And Rocket Salad

Barbecued Corn and Rocket Salad Recipe. An explosion of spicy flavours, great as an accompaniment to your summertime barbecue! Taste our Barbecued Corn and Rocket Salad recipe.

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Step 1:

You will need...

• 2 ears of corn
• 2 red peppers , roasted, peeled and sliced
• 1 red onion , thinly sliced
• 1 bunch of coriander , chopped
• 100 g feta cheese , cubed
• 75 g rocket
• 4 tbsp lime juice
• 60 ml olive oil
• ¼ tsp chilli flakes
• salt and pepper
• 1 cutting board
• 1 knife
• 1 bowl
• 1 spoon
• 1 brush
• 1 tongs
• 1 tray
• 1 barbecue, charcoal or gas
• 1 bottle of water for dousing any flames

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Step 2:

Prepare the barbecue

If you plan to use a charcoal barbecue, light it 30-45 minutes prior to use. It is ready to use when the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn it to a high setting and leave for 15-20 minutes.

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Step 3:

Season the corn

Onto the tray place the 2 ears of corn and lightly brush with the olive oil. Season with salt and pepper on both sides and roll the corn once in the tray.

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Step 4:

Barbecue the corn

Using the tongs, place the corn onto the barbecue and turn every 3 minutes for approximately 15 minutes (if your barbecue has a lid close it as this helps the grilling process). Once golden, remove the corn and place onto the tray.

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Step 5:

Assemble the salad

Put the rocket into the large bowl followed by the sliced red peppers, sliced red onion, cubed feta, chopped coriander and chilli flakes. Set aside for later.

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Step 6:

Remove the kernels from the corn

Hold the ears of corn upright on the chopping board and, using the large knife, shave off the kernels. Rotate the ears of corn and shave off the other side until all kernels are removed.

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Step 7:

Finish the salad

Add the kernels into the bowl and drizzle over with lime juice and olive oil. Finish by seasoning with salt and pepper and spoon together.

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Step 8:

Serve

Heap a generous helping of the salad into individual serving bowls and serve with barbecued meat and a glass of red wine.