Charred Corn, Capsicum & Carrot Salad with Hot Chilli Honey

Name: Charred Corn, Capsicum & Carrot Salad with Hot Chilli Honey
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 3 cups corn kernels, fresh, frozen or tinned and drained; 2 capsicums, diced small, about the size of a corn kernel; 2 carrots, diced small, about the size of a corn kernel; 1 teaspoon sweet paprika; Salt and black pepper, to season the vegetables; ½ small red onion, very finely diced; 3 small tomatoes, diced; Extra black pepper, to finish; 2 tablespoons olive oil; 1 tablespoon lime juice; 1 to 1½ tablespoons hot chilli honey; 1 small garlic clove, finely grated; 1 teaspoon Vegeta, or to taste; Black pepper; Chilli oil, to finish; Corn chips, for serving

A warm charred corn salad with capsicum, carrot, tomato, sweet paprika and a hot chilli honey dressing. Fresh, savoury, lightly sweet and perfect with roast chicken or corn chips.

Charred corn, capsicum and carrot salad with tomato and a chilli honey dressing.

A hot pan, a little sweet paprika, and whatever was in the fridge, that is honestly how this one began. I often make roast chicken and salad for work lunches, but sometimes the salad needs a little refresh. This one started with corn, capsicum and carrot, all diced small so every spoonful had the same sweet, savoury bite. A little sweet paprika went into the pan, then the warm vegetables were tossed with hot chilli honey, lime, garlic and Vegeta for that salty, savoury finish. It is colourful, practical and full of flavour. Serve it beside Dry Brined Roast Chicken Breast for an easy lunch, or spoon it onto corn chips as a chunky warm corn salsa.

Prep: 15 min · Cook: 10 min · Serves: 6 · Category: Side Dish

Ingredients

Salad

3 cups corn kernels, fresh, frozen or tinned and drained
2 capsicums, diced small, about the size of a corn kernel
2 carrots, diced small, about the size of a corn kernel
1 teaspoon sweet paprika
Salt and black pepper, to season the vegetables
½ small red onion, very finely diced
3 small tomatoes, diced
Extra black pepper, to finish

Hot Chilli Honey Dressing

2 tablespoons olive oil
1 tablespoon lime juice
1 to 1½ tablespoons hot chilli honey
1 small garlic clove, finely grated
1 teaspoon Vegeta, or to taste
Black pepper

Optional Extras

Chilli oil, to finish
Corn chips, for serving

Method

Heat a large pan over medium-high heat with a small drizzle of olive oil.
Add the diced capsicum and carrot. Season with salt, black pepper and sweet paprika, then cook for 3 to 4 minutes until just softened, keeping a little bite.
Add the corn and continue cooking until the vegetables are warm, fragrant and lightly golden in spots.
While the vegetables are still warm, whisk together the olive oil, lime juice, hot chilli honey, grated garlic, Vegeta and black pepper.
Pour the dressing over the warm vegetables and toss well. The warmth helps the honey loosen and the Vegeta dissolve into the salad.
Stir through the finely diced red onion.
Add the diced tomatoes and gently combine.
Finish with extra black pepper. Add a little chilli oil before serving if you would like extra heat and gloss.

Notes

Dice the capsicum and carrot small so they sit naturally with the corn and give every bite an even texture.

Seasoning the vegetables as they cook helps the paprika bloom and builds flavour early.

The dressing should be added while the vegetables are warm. This helps the honey loosen, the garlic soften and the Vegeta settle into the salad.

Vegeta adds salt and savoury depth. Start with 1 teaspoon, then taste and adjust.

Chilli oil is optional and best added just before serving.

Serve warm, room temperature or chilled.

Serving Suggestion

Serve beside sliced Dry Brined Roast Chicken Breast for an easy work lunch.

Spoon into wraps, serve over rice, or pile onto corn chips as a chunky corn salsa-style dip.

The Grace Table Tip

Let the vegetables soften just enough in the pan, but keep their shape. The best version has warmth, colour and a little bite in every spoonful.