Creamed corn salad
Skill level: Easy peasy
Costs: Cheap as chips
Creamed corn salad is a super simple and delicious side dish that's great with roast pork belly for an American-style dinner. The toasted pumpkin seeds and charred kernels really add some crunch, which makes this side extra special. The whole family will love it.
- 2 corn on the cobs
- 25g butter
- 1 shallot, sliced
- 340g can sweetcorn, drained
- 5tbsp single cream
- 3tbsp pumpkin seeds
If you don't have canned sweetcorn, you can easily use frozen sweetcorn instead, just make sure to defrost before using.
Heat a large frying pan and dry fry the corn on the cobs until they’re lightly charred on all sides. Remove from the pan and allow to cool slightly. Then, using a sharp knife, cut off the kernels.
Meanwhile, gently heat the butter with the shallot until softened. Add the canned sweetcorn and the cream, and warm through. Remove from the heat and use a hand blender to whizz until coarse. Season to taste and keep warm.
Add the pumpkin seeds to the frying pan and cook until crisp. Serve the creamed corn topped with charred kernels and toasted pumpkin seeds.
Nutritional information per portion
- Calories 152(kcal)
- Fat 10.0g
- Saturates 4.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.