Summer grilled corn salad herbs with peppers
This summer grilled corn salad recipe with sweet baby peppers, fresh herbs, and delicious homemade mustard mayonnaise is fresh and delicious. This salad is perfect to eat as a main dish or as a side along with a bbq.
Servings: 5 people
Calories: 233kcal
Equipment
- Tall and narrow Jar
- Immersion blender
- Grill pan
- Copping board
- Knife
Ingredients
Mayonnaise
- 1 egg
- 40 gr mustard dijon
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 180 ml sunflower oil
Grilled Vegetables
- 40 gr comb sweetcorn
- 302 gr sweet baby peppers
- 2 tablespoon olive oil extra virgin
Salad
- 80 gr washed mixed salad greens rocket ,spinach and watercress
- 135 gr radishes
- 121 gr carrot 1 medium
- 3 spring onions
- 15 gr dill just the leaf
- 15 gr mint just the leaf
- 15 gr coriander just the leaf
- 60 gr roasted almonds
Instructions
Make the mayonnaise
- In a tall and narrow jar pour the egg, mustard, lemon juice, salt and sunflower oil in this order. Place an immersion blender at the bottom of the jar and make sure that the blade is touching the egg.
- Turn the blender on and hold it still for few seconds. Once the liquids are starting to thicken up but the oil is still visible, slowly pull up the immersion blender and turn it off when all the ingredients are thick. Keep the mayonnaise in the fridge until need it.
Grill the corn and the baby peppers
- Heat a grill pan on high heat or you use a bbq if you have one. Brush the baby peppers and the corn with some extra-virgin olive oil on every side. Once the grill pan is hot enough place the baby peppers and the corn.
- Grill the baby peppers on each side for 5 minutes and once ready set them aside. In the same way, let the corn grill evenly on each side and let it cook for a total of 40 minutes. Once ready remove from the heat and set it aside.
Prepare the veggies
- Using a peeler, remove the skin from the carrot and create long and thin ribbons. Slice up the radishes, and set them aside. Chop finely the leaves of the dill, mint, and coriander on a chopping board.
- Also, cut the spring onions on their length making some thin strips and chop the almonds. To finish shave off the corn in clumps with a knife, and set it aside.
Assemble
- Start by making layers of salad, herbs, corn, spring onions, carrot, baby peppers and radishes on a serving plate. Sprinkle the salad with the almonds and dash some drops of the mayonnaise over it.
Notes
Before starting, make sure that all ingredients are at room temperature. Always prefer fresh and free-range or organic eggs, especially when using raw eggs.
Can I make it in advance?
I suggest you make just the mayonnaise in advance the day before and store it in the fridge.
How do I store the leftover?
Store the leftover in an airtight container in the fridge for up to 2 days.
Summer grilled corn salad herbs with peppers
