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Sweetcorn Salad with Honey Mustard Dressing

Sweetcorn Salad with Honey Mustard Dressing

  • 1 corn on the cob, husked
  • 4 cups of Batavia lettuce, washed
  • 1 Big Avocado or 2 medium size, peeled and sliced
  • 3 vine tomatoes, quartered into wedges
  • 1/2 red onion, sliced thinly (If the red onion is too strong, soak the slices in ice water for 10 minutes to mellow the flavour)
  1. Heat a grill pan over a medium heat (or you can use your BBQ for this if you like!)
  2. Add your shucked corn to the hot grill pan/BBQ and cook, turning occasionally, until golden brown. It will take about 20 minutes.
  3. Let the corn cool then cut the kernels off the cob with a knife. Set aside.
  4. Prepare the salad by placing the chopped lettuce in a serving bowl. Add the cooled corn on top along with the avocado slices, tomato wedges, and red onion slices.

Creamy Honey Mustard dressing

  • ½ cup plain Greek yogurt
  • ¼ cup olive oil
  • ¼ cup mustard (dijon or wholegrain)
  • 3 tablespoons honey, to taste
  • ½ a lemon, juiced
  • 1 clove garlic, pressed or minced
  • ½ tsp salt
  • 10 twists of freshly ground black pepper
  1. In a bowl, combine all of the ingredients. Whisk until blended.
  2. Taste, and season with additional salt/pepper if necessary


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