Chargrilled Corn Salad with Ranch Dressing

Name: Chargrilled Corn Salad with Ranch Dressing
Yield: Serves 4
Ingredients: 1 clove garlic, grated; 2 tbsp white wine vinegar; 10 g chives, finely chopped; 1 tsp onion powder; sea salt and freshly ground black pepper; 350 g mayonnaise or vegenaise; 2 x 400 g tins cannellini beans; 1 medium iceberg lettuce, finely chopped; 25 g coriander, roughly chopped; 100 g tortilla chips, finely crumbled; 2 mild red chillies; zest and juice of 1 lemon; 1 red onion, finely diced; 1 ripe avocado, diced; 2 cobs of corn; 1 tbsp extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

Some salads are made for quick lunches, some are for celebrations. This one falls into the latter category. It’s a party favourite as the different elements can be prepared in advance. Then you simply dress it and sprinkle over the tortillas at the last minute.

Ingredients

2 cobs of corn
1 tbsp extra virgin olive oil
2 mild re

Lunch
September
Vegetarian

Method

Brush the corn cobs with the oil, then season them. Heat a ribbed grill pan or frying pan over high heat. Sear the corn and the whole chillies, turning them often using tongs, so they are cooked all the way ‘round and charred in places. Remove from the heat and set aside to cool.

To make the dressing, whisk the mayo, vinegar, garlic, onion powder and chives together in a bowl.