I was having a sleep in with Ted this morning, while hubby was experimenting away in the kitchen. He stuck his head in and asked ‘Do you want me to take a photo so you can blog it?’ How sweet! So this is really hubby’s blog post.
BBQ Corn Salad
1 cup smoked almonds, roughly chopped
2 French shallots, thinly sliced (or half a red onion)
3 tablespoons extra virgin olive oil, to drizzle
1 tablespoon white wine vinegar, to drizzle
Salt and pepper, to taste (use smoked salt if you can get it)
Cook corn cobs on a BBQ or grill plate until charred. Remove husks and discard. Cut kernels from cob and place in a bowl.