Corn on the Cob Salad

Ingredients

• 1.sweetcorn cobs, 6–8 cobs; pre-cut into rounds
• 2.250 millilitre apple cider vinegar, 1 cup
• 3.75 millilitre sugar, for dressing
• 4.15 millilitre mustard powder, dry; for dressing
• 5.2 garlic, crushed; for dressing
• 6.20 millilitre salt, for dressing
• 7.black pepper, for dressing
• 8.ground ginger, for dressing
• 9.500 millilitre salad oil, 2 cups; added slowly to dressing
• 10.60 millilitre water, boiling; added whilst beating dressing
• 11.1 red pepper, cut into diamond-shaped dice
• 12.1 green pepper, cut into diamond-shaped dice

Method

1. 1.Boil sweetcorn rounds until just tender.
2. 2.While the corn is cooking, make the dressing: blend the vinegar, the sugar, the mustard, the garlic, the salt, pepper and ginger. Slowly add the oil. The dressing should be thick and well emulsified. Whilst beating, add the boiling water.
3. 3.Drain the sweetcorn and pour the dressing over the hot corn.
4. 4.Stir through the peppers.
5. 5.Set aside to cool at room temperature.

Notes

• The dressing is poured over the hot corn — it absorbs better warm.
• This is a make-ahead salad; it can be served at room temperature or chilled.