This creamed corn salad is topped with crispy toasted pumpkin seeds for a lovely crunch.
The secret to this fantastically simple creamed corn salad is using two types of corn. Firstly, the tinned corn is plump, moist, and juicy and makes the ideal base for the salad. Meanwhile, the charred cob corn has a much smokier, rounded flavour, and they work beautifully together. Serve this as a side dish barbecue or with a lunchtime salad mezze. Alternatively, it makes a great light lunch dish, served on a bed of fresh rockets. It's one of our favourite low calorie lunch ideas.
Ingredients
- 2 corn on the cobs
- 25g butter
- 1 shallot, sliced
- 340g can sweetcorn, drained
- 5tbsp single cream
- 3tbsp pumpkin seeds
WEIGHT CONVERTER
Method
- Heat a large frying pan and dry fry the corn on the cobs until they’re lightly charred on all sides. Remove from the pan and allow to cool slightly. Then, using a sharp knife, cut off the kernels.
- Meanwhile, gently heat the butter with the shallot until softened. Add the canned sweetcorn and the cream, and warm through. Remove from the heat and use a hand blender to whizz until coarse. Season to taste and keep warm.
- Add the pumpkin seeds to the frying pan and cook until crisp. Serve the creamed corn topped with charred kernels and toasted pumpkin seeds.
Top tips for making creamed corn salad
If you don't have canned sweetcorn, you can easily use frozen sweetcorn instead, just make sure to defrost before using.
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