BBQ Corn and
- 2 cups Red cabbage, finely shredded
- 2 cups Green cabbage, finely shredded
- 2 Corn on the cob
- 2 Carrots, julienned
- 1 Red capsicum, julienned
- 1 Jalapeño chilli, de-seeded finely diced
- ¼ fresh coriander leaves, chopped, plus extra for garnish
- 250g Rosella Corn Relish
- 3 Limes, juice and zest
- ¼ cup Rice wine vinegar
- 2 tbls honey
- Sea Salt
- Freshly cracked black pepper
- Vegetable oil
- Extra-virgin olive oil
Pre-heat BBQ to HIGH heat.
Place corn on the resting rack of the BBQ and close the lid and roast for 30 minutes, or until the cornhusk in black and the corn is cooked, then remove from the BBQ to cool.
In a bowl add, Rosella Corn Relish, lime zest and juice, rice wine vinegar, and honey, mix together and season with salt and pepper
Peel back the husk from the cooled corn and cut the corn kernels off.
In a bowl, add the BBQ corn, red and green cabbage, carrots, capsicum, jalapeño and coriander leaves.
Pour the dressing over the salad and toss well to combine, season with salt and pepper.
To serve, arrange on your favourite severing platter or bowl and drizzle with a little extra virgin olive oil and the reserved coriander leaves