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Ingredients

3 corn cobs, husks and silks removed
150g speck, cut into lardons
40g (1/4 cup) frozen peas
1/2 green capsicum, finely chopped
85g (1/3 cup) aioli
3 teaspoons cider vinegar
2 truss tomatoes, sliced
1 teaspoon baby mint leaves

Method

Step 1 Preheat a barbecue or chargrill on high. Cook corn, turning often, for 15-20 minutes or until charred and tender. Use a long sharp knife to remove the kernels.
Step 2 Meanwhile, cook speck in a frying pan over high heat for 5 minutes or until golden. Drain on paper towel. Blanch peas in boiling water for 1 minute. Drain and refresh. Combine the aioli and vinegar.
Step 3 Arrange tomato on a large plate. Top with speck, peas and capsicum. Top with corn and drizzle over the dressing. Sprinkle with mint.

Succotash salad with aioli dressing

How to make Succotash salad with aioli dressing

Ingredients

Method