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
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.
Top tip for making Creamed corn salad
If you don't have canned sweetcorn, you can easily use frozen sweetcorn instead, just make sure to defrost before using.