Burnt Corn Salad

Ingredients 

• 2 cups sweet corn kernels
• ½ cup olive oil
• 1 spring onion bulb, finely chopped
• 1 medium green capsicum,seeded and cut into strips
• 1 tablespoon lemon juice
• 1 teaspoon paprika powder
• ½ teaspoon red chilli flakes
• 1 tablespoon sugar
• Salt to taste
• 1 medium tomato, seeded and cut into strips
• 1 stalk spring onion greens, finely chopped

Method

1. Heat 1 tablespoon olive oil in a non-stick pan till very hot. Add corn kernels and stir on high heat for 2 minutes or till burnt. Remove from heat and transfer into a bowl.
2. Heat 1 tablespoon olive oil in the same pan, add spring onion bulb and capsicum. Sauté for 1 minute on high heat and transfer into another bowl.
3. To make dressing, put remaining olive oil, lemon juice, paprika powder, red chilli flakes, sugar and salt in a small jar with lid. Cover and shake well till the mixture becomes homogenous.
4. Add burnt corn to the sautéed vegetables and mix well. Add tomato and mix well. Drizzle the dressing on top and toss well.
5. Reserve some spring onion greens for garnishing and add the remaining to the corn mixture. Mix well.
6. Serve warm or chilled garnished with reserved spring onion greens.