Char-grilled Corn and Peach Slaw By Tucker Street
Serves: 4 people
Time to prepare: 15 minutes
Our friends at Tucker Street have kindly shared this jazzed up summer slaw full of colour and flavour, and perfect for BBQs!
A seasonal recipe, it makes the most of sweet summery peaches, is full of texture (crunchy corn kernels and cabbage), has fresh herbs, and a hint of tangy jalapeño. Tucker Street recommend this salad with almost anything – pictured here served alongside steak but also great with BBQ chicken, gourmet sausages or fish.
You’ll find this slaw paired with grass-fed porterhouse steak in a Tucker Street box alongside recipes from Melbourne’s top cafes, restaurants, chefs and bloggers when they launch this month. Make sure you check them out & if you use the code TUCKERLOVESDC, you’ll get $35 off* your first Tucker Street box! (*until February 29, 2016)
JC x
2 ears of corn on the cob
2 white peaches
1/4 small head red cabbage
2 lebanese cucumbers
4 pickled jalapenos
1/2 bunch coriander
1/2 bunch mint
1 lime
1 tbs rice vinegar
1 tbs toasted sesame oil
sea salt
freshly cracked pepper
Utensils required
BBQ or griddle pan
chopping board & knife
medium mixing bowl
small mixing bowl
mandolin / grater (optional)
1. Char grill the corn
Heat up the BBQ or griddle pan on med-high heat. Leave the corn on the pan for approx. 3 minutes or until colour appears, then turn and repeat so that it’s charred all over.
2. Prepare salad ingredients
While the corn is cooking, slice the red cabbage on a mandolin (if available) and place in a large mixing bowl. Alternatively, shred the cabbage on a grater or thinly slice. Roughly chop the herbs and jalapenos and place in the bowl. Quarter the cucumbers lengthways, cube and place in the bowl.
3. Prepare peaches
Remove corn from heat and set aside to cool. Cut the peaches in half then cut each half into 5 or 6 slices. Add to the mixing bowl raw or, grill on a BBQ or pan on a med-high heat, turning after a minute or until char marks appear. Remove peaches from heat and set aside to cool.
4. Prepare the dressing
In a small mixing bowl, squeeze the juice of the lime and add the rice vinegar and sesame oil. Season with salt and pepper to taste.
5. Combine and serve
Cut the kernels down the corn cob and place in the mixing bowl. Toss the contents and add the dressing right before serving for maximum crunch.
Notes: This recipe is gluten free, vegan and dairy free.
About Tucker Street
Tucker Street is a Melbourne based food-delivery business created by a bunch of foodies who believe in cooking delicious, whole and unprocessed foods. Alongside chef-inspired recipes, each week Tucker Street’s menu features a collaboration with an iconic Melbourne chef, restaurant or food brand for you to recreate at home.
Tucker Street offers a choice of 3 boxes depending on your food preferences. Each box comes packed with market-fresh, locally sourced ingredients, pre-portioned to make 3 x dinners for two people (or essentially 6 meals/portions for one) generally within 30 minutes.
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