Grilled Corn Salad with Sundried Tomatoes

Serves 4
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
Recipe Category

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

Method

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.