Corn Salad


  • 1 cob fresh sweet corn with outer husks removed, top “fur” cut off & inner 2 or 3 layers of husks left on
  • 2 cob fresh sweet corn, husks all removed and cleaned. Remove kernels & pulp with a cheese grater.
  • 2 or 3 shallots, fine sliced
  • 1 or 2 spring onion, fine sliced
  • 1/2 handful of fresh green herbs – parsley, chives, micro greens, etc, medium-fine chopped
  • 1 small red chilli, fine chopped
  • 1/4 cup whole almonds, fried in butter till golden brown, cooled & rough chopped
  • 2 Tblspn extra virgin olive oil
  • 1 Tblspn white wine vinegar
  • 30g butter
  • 200 ml full fat milk – or 1/2 cream
  • Salt
  • Fresh ground pepper


Charred Corn

  • Cook corn cob over a BBQ or grill plate until charred.
  • Remove husks and discard.
  • Cut kernels from cob and place in a bowl.

Corn Purée

  • Melt butter in a medium saucepan, add grated corn and cook, stirring for 3-5 minutes.
  • Add a pinch of salt and 200ml milk & bring to the boil. Simmer gently, stirring often for about 12 minutes until mixture thickens.
  • Blend in a bar blender until smooth

Salad Assembly

  • To the charred corn kernels add shallots, spring onion, fresh green herbs (parsley, chives, micro greens, etc) red chilli, chopped almonds – gently toss
  • Drizzle with extra virgin olive oil & white wine vinegar and season with salt & pepper – gently toss
  • Add the warm (not to hot) corn purée – gently toss to combine

Inspired by George Calombaris Masterchef “4 Textures of Corn”

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