- Prep: 20 mins
- Cook: 10 mins
- Serves: 6
Ingredients:
- ½ small white cabbage, finely shredded
- 2 carrots, grated
- 1 red onion, halved and finely sliced
- 3 tbsp cider vinegar
- 1 tsp caster sugar
- 4 corn cobs
- 1 tbsp wholegrain mustard
Method:
STEP 01:
Tip the cabbage, carrots and onion into a bowl. Season with salt, then add the vinegar and sugar, and toss to combine. Leave for 20 mins for the vegetables to very lightly pickle.
STEP 2:
Meanwhile, cook the corn on a hot barbecue or griddle pan for 4-5 mins on both sides until the kernels have darkened and charred slightly. Set aside to cool. Once cool, hold the cobs upright on a board and strip off the kernels in long downward strips using a sharp knife.
STEP 3:
Stir the mustard and half the corn into the salad and taste for seasoning, adding more salt and pepper if needed. Serve topped with the remaining corn.
