Charred Corn & Cherry Tomato Salad
with Ranch Dressing | Serves 2
- Eggs
- Milk
Serve up a bowl brimming with colour and crunch; featuring sweetness from snacking tomatoes and sweetcorn, a peppery bite from spring onions and a creamy, tangy finish courtesy of a toss through ranch dressing.
Ingredients
1 packet
Snacking Tomatoes
1 sprig
Spring Onion
1 tin
Sweetcorn
1 packet
Mixed Salad Leaves
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1 packet
Coriander
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Halve snacking tomatoes. Thinly slice spring onion. Drain sweetcorn.
• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl, set aside and allow to cool slightly.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• To bowl with charred corn, add mixed salad leaves, snacking tomatoes, ranch dressing and a drizzle of olive oil. • Toss to combine and season to taste.
• Divide charred corn salad between bowls. Tear over coriander. Enjoy!
