Salanova Crispy with sweetcorn, jalapeño and coriander


2 ears of sweetcorn
1 fresh jalapeño, with the seeds removed
2 spring onions
1 lime (scrubbed)
½ clove of garlic
30 g Pecorino cheese, freshly grated
3 tbsp mayonnaise
1 head of Salanova Crispy Green
15 g fresh coriander

  1. Boil the corn for approx. 8 min. until cooked. Rinse under cold water and leave to cool.
  2. In the meantime, slice the jalapeño and spring onion into thin rings. Grate the green rind of the lime and then squeeze the lime to obtain the juice. Finely chop the garlic. Mix the garlic together with the rind, juice, cheese and mayonnaise. Coarsely chop the coriander. Arrange the lettuce leaves on a plate.
  3. Place the sweetcorn upright in a large bowl and, using a sharp knife and working from top to bottom, remove the grains of corn. Mix them along with the mayonnaise through the lettuce. Sprinkle with the jalapeño, spring onion and coriander.

Tip: Corn on the cob from the BBQ can be even tastier. Lightly brush the ears of corn with oil and grill them, turning regularly, for approx. 8 min. until cooked and golden yellow. This salad goes perfectly with a good piece of steak from the BBQ.