Corn Salad, Idwala View, Bushveld Recipes, Self-Catering, Safari, Mabalingwe

It is best to make the grilled corn on an open fire if you are already going to braai some meat, but a griddle pan works just as well.

Serves 4

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ingredients
  • 4 mielies (cobs of corn)
  • 1 medium red onion (finely diced)
  • 200 g Rosa tomatoes (halved)
  • 200 g feta
  • 1 handful of basil (chopped)
  • 1 Tbs balsamic glaze
  • 1 Tbs wholegrain mustard
  • 1 Tbs white wine vinegar
  • 6 Tbs olive oil
  • 1 pinch salt
  • 1 clove garlic (chopped)
  • 2 medium heat red chillies (deseeded and finely chopped)
  • Butter
  • Fresh Coriander
Cooking Instructions
  1. Remove the husks and beard off the corn and rub each cob with butter.
  2. Place the corn on your grid and roast while basting with more butter until the corn is cooked and nicely charred.
  3. Leave to cool.
  4. Once cooled, place it into a large serving bowl and add the remaining ingredients, remembering to crumb in the feta.
  5. Whisk the dressing ingredients together in a bowl and, once emulsified, pour over the salad.
  6. Toss together until all the ingredients are well muddled and coated in the dressing.
  7. Sprinkle some of the fresh coriander over.

Recipe Courtesy of Food 24 and Kate Liquorish