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
YOU WILL NEED
- 4 heads of corn
- 2 T (30 ml) olive oil
- 1 t (5 ml) Ina Paarman's Vegetable Spice
- ½ x 240 g pack Ina Paarman's Sun-dried Tomatoes
- 1 bunch chives
- ½ cup (125 ml) Ina Paarman's Reduced Oil 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 Sun-dried Tomatoes into smaller pieces, finely slice the chives and toss both with the corn.
Just before serving add the Dressing.