Grilled Corn Salad with Sundried Tomatoes

One of those handy long life fridge salads that keeps for 3 days in a covered container. The sweetness of the Low Fat Honey Mustard is a good balance for the Sundried Tomatoes


  • 4 heads of corn
  • 2T (30ml) olive oil
  • 1t (5ml) Ina Paarman's Vegetable Spice
  • ½ x 240g pack Ina Paarman's Sundried Tomato Quarters
  • 1 bunch chives
  • ½ cup (125ml) Ina Paarman's Low Fat Honey Mustard Dressing

Slice the kernels off the heads of corn as close to the cob as possible. Place in a medium mixing bowl and toss with olive oil and Vegetable Spice.

Pre-heat the oven grill.

Spread the corn out in a Swiss roll pan and grill close to the element until nicely charred. Stir now and again. Leave to cool.

Snip the Sundried Tomato Quarters into smaller pieces, finely slice the chives and toss both with the corn.

Just before serving add the Dressing.

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