Charred Corn and Crispy Potato Salad with Maple and Mustard Dressing

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
- Add all the dressing ingredients to a bowl and whisk to make the maple and mustard dressing, then set aside.
- Preheat the oven to 200°C/180°Fan/392°F/Gas Mark 6.
- 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.
- 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.
- Add the chopped streaky bacon to the pan and cook until crispy, place on a paper towel to remove excess grease.
- Slice the corn from the cob and place in a bowl, add the bacon, Parmesan shavings and chopped coriander.
- 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.