Charred Corn and Crispy Potato Salad with Maple and Mustard Dressing

Charred Corn and Crispy Potato Salad with Maple and Mustard Dressing
  • 5 servings
  • 15 minutes to prepare
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Ingredients

  • For the maple and mustard dressing:
  • 2tbsp maple syrup
  • 1tbsp Dijon mustard
  • 1 garlic clove, minced
  • 2tbsp apple cider vinegar
  • 3tbsp olive oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper
  • For The Corn Salad:
  • 3 corn on the cob, cooked
  • 4 rashers streaky bacon, chopped
  • 300g baby potatoes
  • 75g Parmesan shavings
  • 2 spring onions, finely sliced
  • Handful of coriander roughly chopped
  • Salt and pepper to taste
  • 1tbsp olive oil

Instructions

Method 

  1. Add all the dressing ingredients to a bowl and whisk to make the maple and mustard dressing, then set aside.
  2. Preheat the oven to 200°C/180°Fan/392°F/Gas Mark 6.
  3. Slice the baby potatoes in halves or quarters and place on a baking tray. Drizzle with oil, salt and pepper and roast for 40-45 minutes until crispy.
  4. Heat a griddle pan on medium-high heat, place in the corn and turn every couple of minutes, once it’s charred, remove from the pan.
  5. Add the chopped streaky bacon to the pan and cook until crispy, place on a paper towel to remove excess grease.
  6. Slice the corn from the cob and place in a bowl, add the bacon, Parmesan shavings and chopped coriander.
  7. Then add the crispy roast potatoes and pour over the dressing and mix.

Chef’s Tip 

The corn might look burnt, but this is what gives it extra depth of flavour.

 

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