Sweetcorn salad is one of the quickest to put together, but two things must not be skipped: draining and rinsing the corn, and letting the brine run off the pickles. Both of them thin the salad and make the mayonnaise run.
Ingredients
For the salad
For the sauce
Method
-
Rinse the corn
Drain the tinned sweetcorn and rinse it in cold water to lose the taste of the brine.
-
Drain the pickles
Leave the chopped pickles in a sieve for 10 minutes.
-
Make the dressing
Whisk the mayonnaise, yoghurt, lemon juice, mustard, salt and black pepper.
-
Mix
Toss the sweetcorn, pickles, pepper, spring onion and parsley with the dressing.
-
Chill
Chill for 30 minutes.
Tips
- Do not skip rinsing the corn, as the tinning liquid gives the salad a metallic taste.
- Drain the pickles; wet pickle makes the mayonnaise run.
- The yoghurt lightens the mayonnaise, as a salad made entirely with mayonnaise is too heavy.
Nutrition
185
kcal
4 g
Protein
12 g
Fat
17 g
Carbs
5 g
Sugar
3 g
Fibre
Values are per serving and approximate.