It is mid summer here in New Zealand and sweet corn is in season so we have been making the most of it! This sweet corn salad is a beautiful light salad which is great as a side to every BBQ or can be topped up with salmon or chicken to create a light meal. Be creative with your ingredients and use what you have available. If you don't have any fresh sweet corn available, frozen sweet corn works well to.
Sweet corn is a great source of dietary fibre (which helps to keep the digestive system functioning), is high in vitamin A and B vitamins, while also containing healthy amounts of zinc, magnesium, copper, iron and manganese. To slow the release of the sugars into your blood stream, this recipe uses an olive oil dressing, high in natural fats.
Sweet corn salad
4 cobs of sweet corn, remove husks (or frozen sweet corn)
2 tomatoes (or 2 cups cherry tomatoes), sliced
1/2 red pepper (capsicum), cubed
1 small cucumber, chopped
2 spring onions, sliced
¼ cup of fresh basil, chopped (or coriander)
Salt and pepper
½ cup of feta cheese
1 ½ Tbs olive oil
2 ½ Tbs balsamic vinegar or apple cider vinegar
Cook the sweet corn then plunge in ice to cool and stop cooking
Cut corn off the cobs
Mix with vegetables and feta cheese
Top with oil and balsamic vinegar and mix through.
Please share photos of your creations on social media and tag us @TheActiveLifestyleNZ and use the hashtag #TALActiveMealTime. Enjoy!