This delicious Jamie Oliver Double Corn Salad is a quick and easy dish full of vibrant flavors. With crispy popping corn, charred corn on the cob, and a creamy cheese dressing, it’s a perfect light lunch or a fun addition to any meal. Feel free to add your favorite toppings for extra flair!
Ingredients Needed
- 1 tbsp rapeseed oil (canola oil)
- 50g (1.7 oz) popping corn
- A few shakes of chipotle Tabasco sauce
- 4 corn on the cob
- 1 iceberg lettuce
- 4 spring onions (scallions)
- 30g (1 oz) mature Cheddar cheese
- 30g (1 oz) blue cheese
- 6 tbsp natural yoghurt (Greek yogurt)
- ¼ of a clove of garlic
- 2 tsp English mustard
- 2 tbsp white wine vinegar
- 1 tsp Worcestershire sauce (check for an anchovy-free version if preferred)
- 4 sprigs of fresh coriander (cilantro)
How To Make Double Corn Salad
- Prepare the popping corn: Heat a large non-stick frying pan on high and add 1 tbsp oil. Add the popping corn, cover with a lid, and let it pop. Once popped, add a few generous shakes of chipotle Tabasco sauce, toss, and set aside in a large salad bowl.
- Grill the corn: In the same pan, grill the corn on the cobs until lightly charred all over, turning regularly. Once charred, remove and set aside.
- Prepare the veggies: Trim and roughly chop the iceberg lettuce. Finely slice the spring onions (scallions) and add both to the salad bowl.
- Make the dressing: Break the cheeses into a blender. Add the yoghurt, garlic, mustard, vinegar, and Worcestershire sauce. Blitz until smooth and season with sea salt and black pepper to taste.
- Assemble the salad: Carefully slice the corn kernels off the cobs and add them to the salad bowl. Pour over the dressing, toss everything together, and sprinkle with fresh coriander (cilantro) leaves.
- Serve: Serve immediately and enjoy this vibrant, crunchy salad!
Recipe Tips
- Use fresh corn on the cob: Fresh, sweet corn will give the salad a much better flavor than frozen or canned corn. Grill it until slightly charred for the best texture and taste.
- Don’t skip the popping corn: The popping corn adds a fun crunch that makes this salad stand out. Be sure to shake in some Tabasco to give it a spicy kick.
- Blend the dressing well: Blend the cheese and yogurt until smooth to get a creamy dressing that coats the salad evenly. This ensures every bite is full of flavor.
- Add extra toppings: Feel free to add sliced avocado, crumbled feta, or halved green grapes for added flavor and texture.
- Serve immediately: This salad is best enjoyed right after it’s made. If you wait too long, the lettuce can wilt, and the crispy popping corn may lose its crunch.
How To Store Leftovers?
Let any leftover salad cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 248
- Total Fat: 12.5g
- Saturated Fat: 4.5g
- Total Carbohydrate: 22.5g
- Dietary Fiber: 2.1g
- Sugars: 6.8g
- Protein: 11.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Strawberry Cucumber Salad
- Jamie Oliver Healthy Caesar Salad
- Jamie Oliver Red Cabbage Salad
- Jamie Oliver Warm Broccoli Salad
Jamie Oliver Double Corn Salad
Description
This delicious Jamie Oliver Double Corn Salad is a quick and easy dish full of vibrant flavors. With crispy popping corn, charred corn on the cob, and a creamy cheese dressing, it’s a perfect light lunch or a fun addition to any meal. Feel free to add your favorite toppings for extra flair!
Ingredients
Instructions
- Prepare the popping corn: Heat a large non-stick frying pan on high and add 1 tbsp oil. Add the popping corn, cover with a lid, and let it pop. Once popped, add a few generous shakes of chipotle Tabasco sauce, toss, and set aside in a large salad bowl.
- Grill the corn: In the same pan, grill the corn on the cobs until lightly charred all over, turning regularly. Once charred, remove and set aside.
- Prepare the veggies: Trim and roughly chop the iceberg lettuce. Finely slice the spring onions (scallions) and add both to the salad bowl.
- Make the dressing: Break the cheeses into a blender. Add the yoghurt, garlic, mustard, vinegar, and Worcestershire sauce. Blitz until smooth and season with sea salt and black pepper to taste.
- Assemble the salad: Carefully slice the corn kernels off the cobs and add them to the salad bowl. Pour over the dressing, toss everything together, and sprinkle with fresh coriander (cilantro) leaves.
- Serve: Serve immediately and enjoy this vibrant, crunchy salad!
Notes
- Use fresh corn on the cob: Fresh, sweet corn will give the salad a much better flavor than frozen or canned corn. Grill it until slightly charred for the best texture and taste.
- Don’t skip the popping corn: The popping corn adds a fun crunch that makes this salad stand out. Be sure to shake in some Tabasco to give it a spicy kick.
- Blend the dressing well: Blend the cheese and yogurt until smooth to get a creamy dressing that coats the salad evenly. This ensures every bite is full of flavor.
- Add extra toppings: Feel free to add sliced avocado, crumbled feta, or halved green grapes for added flavor and texture.
- Serve immediately: This salad is best enjoyed right after it’s made. If you wait too long, the lettuce can wilt, and the crispy popping corn may lose its crunch.
Jamie Oliver Double Corn Salad