Charred Corn Slaw with Lime & Kewpie
Charred corn, crunchy cabbage and a lime-Kewpie dressing topped with fried shallots - crispy, zingy and made for tacos and grilled meat.
Serves: 4-6 as a side
Prep time: 10 minutes
Cook time: 5 minutes
INGREDIENTS
2 cups (400g) corn kernels (fresh or tinned)
1 tablespoon vegetable oil
1 teaspoon sea salt
1/4 small cabbage (about 400g), shredded
3-4 tablespoons finely chopped chives
1 tablespoon chopped coriander, plus extra leaves for serving
1 tablespoon lime juice, plus extra lime for serving
1 tablespoon Kewpie mayonnaise
1 tablespoon fried shallots
METHOD
Fry the corn with the oil and salt until it has a nice char.
Toss everything together and finish with a flurry of coriander leaves.
Serve with lime cheeks.
HINTS
Charring the corn hard in the pan is the whole point - let it sit and colour before you stir, so you get smoky bits rather than steamed kernels.
Tinned corn works just as well as fresh here - drain it well and pat it dry so it chars instead of stewing.
The fried shallots go on at the very end so they stay crunchy - stir them through early and they go soft.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: approximately 2650kJ (635 calories)
Protein: 12g
Fat: 30g
Saturated fat: 4g
Carbohydrates: 75g
Sugars: 20g
Fibre: 14g
Sodium: 2400mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.