Side Servings Archives

Salad recipes

Roast sweet potato with crispy harissa chickpeas

40 minutes

Butternut recipes

Super mielie salad

25 minutes

Super mielie salad

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

Ingredients

4 cobs sweetcorn, boiled
135 g baby corn
1 x 340 g can sweetcorn in brine, drained
150 g cake flour
1 t Spanish smoked paprika
1 t vegetable seasoning
10 g fresh coriander, chopped
3 cloves garlic, finely chopped
2 large free-range eggs
vegetable oil, for frying
100 g popcorn, popped
rosemary a few sprigs, finely chopped
salt, to taste
1 x 60 g punnet Woolworths petite herbs

For the dressing, blend:

1 x 420 g can cream-style sweet corn
60 g cottage cheese
5 g fresh thyme
1 T honey
sea salt and freshly ground black pepper, to taste

Method

1. Heat a dry griddle pan and grill the boiled corn and baby corn until it develops a good char, about 4 minutes on each side. Cut the kernels off the cob. Set aside until ready to use.

2. Place the canned sweetcorn kernels, flour, paprika, veg seasoning, coriander, garlic and eggs in a bowl and mix until well combined. Heat the vegetable oil over a medium to high heat and fry tablespoonfuls of the fritter mixture in batches. Season the popcorn with the rosemary and salt.

3. Combine the grilled baby corn with the braaied corn kernels and toss with the fritters. Top with the rosemary salt, popcorn and drizzle over the dressing. Scatter with the herbs.

Cook's note: The great thing about this salad is that it’s so adaptable. A real celebration of corn.

Find more salad recipes here.

Photographs: Jan Ras
Food assistant: Emma Nkunzana

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Super mielie salad

Super mielie salad

Ingredients

Method