Corn cucumber salad with Chimichurri sauce
Grilled corn and a bunch of other colourful vegetables, topped with vibrant flavourful Chimichurri sauce is a must try when corn is in season
Ingredients
- 1 small ear of sweet corn
- 1 medium sized onion
- 1 medium sized yellow bell pepper
- 1 tsp olive oil
- 1 large cucumber
- 1/2 medium red bell pepper optional
For Chimichurri Sauce
- 1 cup fresh cilantro leaves coriander
- 1/2 cup flat leaf parsley leaves
- 1 tsp dried oregano
- 2 shallots or 2 tbsp finely chopped onion
- 2 garlic cloves
- 1 green chilli Bird’s eye or Jalapeno
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar or use lemon juice
- 1/2 tsp salt
Instructions
- Peel the husk layers and the silk from the corn. On an open flame, grill the corn, rotating all over. You’ll hear popping sounds as the corn gets charred all over.
- Cool the grilled corn for around 5 minutes. Over a bowl, run a sharp knife shear to shuck the grilled corn kernels off the cob.
- Cut the onion into quarters and peel off the slices to get bite sized pieces. Deseed the yellow bell pepper and chop in bite sized pieces. Toss in 1 tsp olive oil and either roast on a cast iron skillet or in a preheated air fryer / oven at 190°C for 7-8 minutes until the edges of the onion and bell pepper turn golden brown.
- Peel the cucumber. Using the peeler, process the cucumber into long strips, discarding the seed core. Roll up each strip and keep aside.
- Deseed and chop the red bell pepper into 1 cm squares.
- To assemble the salad, take a platter and scatter a layer of corn kernels. Place the cucumber rolls on the bed of corn. Scatter the grilled onion and yellow bell pepper, and red bell pepper pieces.
- Top with chimmichuri sauce and serve immediately.
Notes
*Not corn season? You can still make this salad by cooking frozen corn kernels and tossing them in a pan until golden brown.
*Chimichurri sauce typically uses fresh oregano, so use that if you have access to it.