Shehnazzy’s Coriander Dressed Corn Salad with Opito Bay Chilli sea Salt

Serves 4

Ingredients 

4 corns 

1 handful of coriander

¼ cup olive oil 

Opito Bay Chilli Salt

1 lemon, juiced 

Method 

1. Preheat the oven to 210C fan bake.

2. Dehusk each corn.

3. Place each corn in tin foil and drizzle a splash of olive oil and a very generous pinch of Opito Bay Chilli Salt onto the corn.

4. Rub the olive oil and salt onto the corn and then wrap the tin foil tightly around it.

5. Place in the oven for 15 - 20 minutes, or until the corn is a bright yellow colour.

6. Meanwhile, in a food processor, blend 1 handful of coriander (including stems), ¼ cup olive oil, 1 teaspoon Opito Bay Chilli Salt and the juice of one lemon. Blend until it forms a green dressing.

7. Once the corn has finished cooking, allow it to cool before running a sharp knife down each corn to remove the kernels from the cob. Place in a bowl. 

8. Generously pour the coriander dressing over the cooked corn kernels. Add a pinch of Opito Bay Chilli Salt on top for extra crunch and serve! Feel free to drizzle more olive oil on top to your liking as well!

Bon appétit!