Ingredients
2 corn cobs, husks removed
1 red capsicum, diced
1 green capsicum, diced
¼ red onion, finely sliced
⅓ cup fresh coriander leaves, roughly chopped
1 tbsp olive oil
Dressing
Juice of 1 lime
1½ tbsp olive oil
1 tsp honey
½ tsp ground cumin
Salt and cracked black pepper, to taste
- 1
Preheat oven to 160°C. Place pork on a lined tray and cook for 25 minutes. Turn and cook for a further 5 minutes, then rest.
- 2
Meanwhile, char the corn in a hot grill pan for 8-10 minutes, turning occasionally. Cool slightly and cut kernels from the cob.
- 3
Combine corn, capsicum, red onion and coriander in a bowl.
- 4
Whisk together lime juice, olive oil, honey, cumin, salt and pepper, then toss through the salad.
- 5
Serve the ribs with the charred corn salad.
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