Crosbie Fowler Cooking

Curtis Stone’s charred corn salad with fetta-coriander crema

Name: Curtis Stone’s charred corn salad with fetta-coriander crema
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Vegetarian
Ingredients: 8 corn cobs, husks and silks removed; 18 ⅕ gm olive oil; 100g mayonnaise; 28 ⅕ gm sour cream; 65g Danish Fetta, finely crumbled; 3 limes, zest finely grated, juiced; 125.00 ml coriander leaves, finely chopped; 3 spring onions, thinly sliced; ⅝ gm smoked paprika

Salad

Vegetarian

8 servings

servings

20 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

8 corn cobs, husks and silks removed

18 ⅕ gm olive oil

100g mayonnaise

28 ⅕ gm sour cream

65g Danish Fetta, finely crumbled

3 limes, zest finely grated, juiced

125.00 ml coriander leaves, finely chopped

3 spring onions, thinly sliced

⅝ gm smoked paprika

Directions

Step 1

Prepare a barbecue grill for medium-high heat. Coat corn with oil and season with salt and pepper. Barbecue corn, turning occasionally, for 18 mins or until well charred. Cut corn kernels from cobs into a large bowl.

Step 2

Meanwhile, in a small bowl, whisk mayonnaise, sour cream, fetta, lime zest and lime juice. Season crema with salt and pepper.

Step 3

Spoon half the corn kernels over a serving platter. Spoon half the crema over the top. Sprinkle with half the coriander, half the spring onions and half the paprika. Repeat with remaining corn kernels, crema, coriander, spring onions and paprika. Serve at room temperature.

Nutrition

Serving Size

Calories

44.01

Total Fat

14.7 g

Saturated Fat

3.2 g

Unsaturated Fat

Trans Fat

Cholesterol

2.1 mg

Sodium

163.3 mg

Total Carbohydrate

12.8 g

Dietary Fiber

Total Sugars

614.8 g

Protein

3.0 g