480 g (1 lb) sweet corn, husks removed
210 g (7 oz) cultivated mushrooms
210 g (7 oz) fontina cheese or similar, sliced paper thin
4 tbsp extra-virgin olive oil
salt and pepper
210 g (7 oz) cultivated mushrooms
210 g (7 oz) fontina cheese or similar, sliced paper thin
4 tbsp extra-virgin olive oil
salt and pepper
method
1. Bring a large saucepan of water to the boil, add a little salt and the corn cobs.
2. Cook for about 10 minutes, drain and cool then strip the kernels from the cobs, and arrange them in a salad bowl.
3. Separate the mushroom caps from the stems. Discard the stems or use for another dish. Wipe the caps clean and slice them thinly vertically.
4. Add the mushrooms and cheese to the salad bowl and sprinkle with salt and pepper.
5. Add the oil, mix gently and serve.
2. Cook for about 10 minutes, drain and cool then strip the kernels from the cobs, and arrange them in a salad bowl.
3. Separate the mushroom caps from the stems. Discard the stems or use for another dish. Wipe the caps clean and slice them thinly vertically.
4. Add the mushrooms and cheese to the salad bowl and sprinkle with salt and pepper.
5. Add the oil, mix gently and serve.
serving amount
serves 6
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