Sweetcorn Salad

Ingredients

• 1.sweetcorn cobs, young; 6–8 cobs
• 2.250 millilitre apple cider vinegar
• 3.75 millilitre sugar
• 4.15 millilitre mustard powder, dry
• 5.black pepper, ground
• 6.ginger, powdered
• 7.20 millilitre salt
• 8.2 garlic, crushed
• 9.500 millilitre salad oil
• 10.185 millilitre water, boiling
• 11.green and red peppers, diced; for colour

Method

1. 1.Boil up the sweetcorn. Slice into thickish rounds.
2. 2.Make a dressing of the vinegar, sugar, mustard powder, pepper, ginger, salt, garlic and oil.
3. 3.Add the ¾ cup boiling water to the emulsified dressing. This helps the separation of the oil from the vinegar.
4. 4.Reheat the sweetcorn rounds if necessary and pour the dressing over the hot sweetcorn. This also helps the absorption of the oil.
5. 5.Stir through the peppers for colour.

Notes

• The boiling water is a key technique — it helps the vinaigrette emulsify and the hot corn to absorb the dressing.
• Peppers are added purely for colour.