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Sweet Corn Salad

Serves 2


  • 2 cobs fresh sweet corn cooked and taken off the cob
    (tinned sweet corn is fine if fresh unavailable).
  • 1 head baby cos lettuce
  • 4 small radishes
  • 2 medium carrots
  • 2 eggs
  • 1 bunch fresh basil
  • 1 bunch fresh coriander
  • 1 teaspoon honey
  • 1 teaspoon tamarind paste
  • 2 tablespoons water
  • 2 tablespoons good quality fish sauce
  • sesame oil
  • 1 red chilli
  • 2 teaspoons black sesame seeds


  1. For the dressing, mix the water, honey, fish sauce, sesame oil and tamarind paste and set aside.
  2. Bring a saucepan of water to the boil and add the 2 eggs and cook for 6 minutes, deshell, and set aside. At the same time, place a bamboo steamer over the saucepan and steam the corn for 6 minutes.
  3. Once cooled enough to handle, shave the corn kernels off the cob with a sharp knife.
  4. Wash and dry your cos lettuce and arrange on the bottom of two serving plates or one large plate.
  5. Shave the carrot into a mixing bowl using a peeler, add sliced radish, sweet corn, and desired amount of fresh herbs. Dress the salad and arrange evenly across the cos leaves.
  6. Crush the hard-boiled eggs over the salad and sprinkle with black sesame for garnish.