Ingredients
5 cobs of corn, boiled or grilled
1 small red onion, finely sliced
40 g (1/4 cup) Patience Fruit & Co Classic Dried Cranberries
45 ml (3 tablespoons) apple cider vinegar
45 ml (3 tablespoons) olive oil
Salt and pepper to taste
125 ml (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.
Ingredients
5 cobs of corn, boiled or grilled
1 small red onion, finely sliced
40 g (1/4 cup) Patience Fruit & Co Classic Dried Cranberries
45 ml (3 tablespoons) apple cider vinegar
45 ml (3 tablespoons) olive oil
Salt and pepper to taste
125 ml (1/2 cup) fresh coriander leaves, sliced with scissors, for the garnish
Print ShareSteps
-
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
Organic Dried Cranberries Sweetened with Cane Sugar and Sliced
These delicious, exquisitely tender and plump organic dried cranberries sweetened with cane sugar will delight all berry enthusiasts. Delicately infused with sugar, they shine bright red and retain just enough of the cranberry’s unique tartness.
Read more Where to buy