Name: Palm heart, pineapple and corn salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 - 10
Ingredients: 2 corn cobs, kernels removed; 1 pineapple, halved; 2 palm hearts, diced, tough outer part discarded; 2 golden shallots, thinly sliced; Juice of 3 limes; 1 jalapeño, finely chopped; 1½ cups (loosely packed) coriander, coarsely chopped; To taste ground chilli

Palm heart, pineapple and corn salad

Australian Gourmet Traveller recipe for palm heart, pineapple and corn salad.

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Serves 8 - 10

Prep

20M

Cook

Total

25M

Ingredients

2 corn cobs, kernels removed

1 pineapple, halved

2 palm hearts, diced, tough outer part discarded

2 golden shallots, thinly sliced

Juice of 3 limes

1 jalapeño, finely chopped

1½ cups (loosely packed) coriander, coarsely chopped

To taste ground chilli

Method

Main

1.Blanch corn kernels in a large saucepan of boiling salted water until tender (1-2 minutes), drain well and set aside to cool.

2.Cut a criss-cross pattern into pineapple flesh, leaving a 1cm border, scoop out diced pineapple and place in a bowl. Add palm heart, shallot, lime juice, jalapeño, corn, 1 tbsp water and 2 tsp sea salt flakes to bowl, toss to combine, gently toss in coriander, then spoon into pineapple. Sprinkle with ground chilli to taste and serve.

Recipe / styling by Lisa Featherby

Styling by Lucy Weight