Warm Corn Salad with Buttermilk Dressing
100%
0
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
4
Low
Nutrition per serving
Calories73.9 kcal (4%)
Total Fat3.6 g (5%)
Carbs8.4 g (3%)
Sugars1.7 g (2%)
Protein3.3 g (7%)
Sodium164.4 mg (8%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Dressing:
Instructions
Step 1
Preheat oven to 200C
Step 2
Boil corn in a saucepan for 10 minutes until tender. Refrigerate. These can be made up to a day in advance before serving.
Step 3
Cut each rasher in half and wrap bacon around a round handled kitchen utensil and bake for 12 - 15 minutes until crisp, to make curls. Drain on kitchen roll once you take them out of the oven to remove the excess fat. These can be made up to a day in advance before serving.
Step 4
Once corn has chilled, cut the corn from the cob. Try to keep the corn pieces in large pieces, rather than individual kernels.
Step 5
If you are serving the salad warm, then reheat the corn and bacon, otherwise they can be served cold.
Step 6
Combine buttermilk, parmesan, parsley, salt and pepper to make the salad dressing. Microwave for 1 - 2 minutes.
Step 7
Arrange rocket, corn, bacon and shallots on a serving plate. Top with the buttermilk dressing and serve.
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