In our new series, Bite-size Bendigo, we’re asking central Victorian chefs to whip up quick and easy meals that you can make at home.
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Bendigo chef Justin McPhail kicks us off with this simple and very easy salad to serve at a barbecue or family dinner.
It goes very well Cajun chicken, a spicy steak or alongside some tacos.
Do you have an idea for a dish you’d like to see created or want to nominate a local chef for the series? Send us an email to chris.pedler@fairfaxmedia.com.au
Char-grilled corn salad
Ingredients
- 3 corn cobs (husk still on)
- 3 green chillis
- Half bunch fresh coriander
- 2 limes
- 1 can of black beans
- Salt and pepper to season
- A drizzle olive oil
Method
Cook the corn over high heat on cast iron, turning every 4 minutes until each side is cooked. Alternatively, grill the corn on the barbecue.
While corn is cooking, slice green chilli, pick coriander leaves, strain the black beans. Combine in a large salad bowl and juice the limes over the top.
Take corn off the heat and remove the husk. Slice corn off the cob and add to the salad mix.
Add seasoning and olive oil to taste. Toss gently. Serve and enjoy.