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
  • 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.

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