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Biggie Smalls' barbecued corn salad

Shane Delia
Shane Delia

Smoked almond vinaigrette sets off this corn salad beautifully. Make the vinaigrette in advance as it will get better with age. Store in an airtight container until ready for use.

Biggie Smalls' barbecued corn salad with smoked almond vinaigrette.
Biggie Smalls' barbecued corn salad with smoked almond vinaigrette. Photo: Kristoffer Paulsen

Ingredients

Smoked almond vinaigrette

100g smoked almonds

200ml extra virgin olive oil

5 medium shallots, very finely diced

½ tbsp of sweet paprika

150ml Forum cabernet sauvignon vinegar

½ bunch chives, very finely chopped

 

Corn salad

2 corn cobs, husk on

oil, for frying

25g fried puffed corn

1 shaved red onion, finely sliced

5g chopped chives batons

20ml fresh lemon juice

salt and pepper

handful of baby spinach leaves

125 ml smoked almond vinaigrette

Method

Smoked almond vinaigrette

1. In a mortar and pestle roughly crush almonds. (Only a small amount at a time to ensure they do not become too fine.)

2. Combine almonds, olive oil, shallots, sweet paprika and vinegar. Store until required.

3. Just before using the vinaigrette, add the chives. 

 

Corn salad

 1. Grill the corn cobs husk on) for 10 minutes,turning the cobs as you go.

2. Remove husks and continue to char-grill until you have a nice even colour.

3. Cut the corn off the cob, leaving a mix of single kernels and square pieces.

4. Fry the puffed corn in oil until it's crunchy and add to the barbecued corn pieces.

5. To the corn mix, add the onion, chives and lemon juice and season with salt and pepper. Mix through the spinach leaves and add the smoked almond dressing right before serving. Mix well.

Main ingredient:
Corn, Nuts
Cuisine:
American (US)
Course:
Side Dish, Snacks
Occasion:
Barbecue, Christmas, Cocktail Party, Dinner Party, New Years

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