I love corn on the cob, but after countless dinner parties and events where I’ve tried to serve it, I’ve realised most people I know are too lazy/afraid to eat it, so I’ve been making this corn salad which is a deconstructed Vietnamese barbecue corn called ‘Bắp nướng mỡ hành’ where corn is grilled on a barbeque until charry and slathered with a spring onion oil. However I’ve shaved the corn and added fresh herbs and zingy lime that makes it a little Mexican corn leaning, minus the cheese. I also add in sliced radish as it adds a lovely crunch and pop of colour. I currently add it to most salads and anything I make these days.
- 6 corn cobs, washed, husks pulled back and silks removed
- 6 red radish, finely sliced
- 3 stalks of spring onions, finely sliced
- 2 tablespoons of olive oil
- Pinch of salt
- 1 handful of herbs (basil or coriander works best), roughly chopped
- Juice of 1 lime
Watch the process
- Coat the 6 corn cobs in some oil and a pinch of salt and then grill on your barbeque or a hot pan for 10-15 minutes until the corn is bright yellow and has char marks Remove and set aside to cool down for 10 minutes.
- Meanwhile, slice 6 radish and prepare the spring onion oil by placing 3 stalks of spring onions, 2 tbsp of olive oil and a generous pinch of salt into a bowl and microwave for 1 minute or until the onions have softened and are fragrant. If you don’t have a microwave, you can just heat this mixture on medium on a small pot for a few minutes until it starts to boil.
- Shave the kernels off the corn cob with a knife and inside a big dish (so the kernels don’t fly everywhere).
- Add in the spring onion oil and mix until coated.
- Add in your choice of chopped herbs and squeeze in the lime juice.
- Season to taste and add more lime to make it more zingy or salt if needed.
- Serve and enjoy!