5 cobs of corn, boiled or grilled
1 small red onion, finely sliced
3 tablespoons apple cider vinegar
3 tablespoons olive oil
Salt and pepper to taste
1/2 cup fresh coriander leaves, sliced with scissors, for the garnish
Every time you host a corn roast or boil, there seems to be way too much corn on the cob left over. That’s when you’ll be glad to have this fresh corn salad in your repertoire. It’s the perfect complement for the healthy protein of your choice – shrimp, chicken, beef or tofu, grilled on the BBQ.
The sharp taste of raw red onion is not for everyone, but here’s a quick fix: just soak the slices in cold water for 30 minutes to bring out the delicate flavour.
Remove corn from cobs. Place in a large bowl.
Add red onion, dried cranberries, apple cider vinegar, olive oil, salt and pepper. Garnish with coriander leaves.
In this recipe
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