It takes no time to prepare this salad to stop your hunger pangs. Buttery corn with lemon juice and a ting of red paprika powder is the perfect match to wrap in lettuce and enjoy the salad. This recipe makes an amazing flavor combination and gives you a new to-go salad recipe for a quick brunch or weekend picnic or pool party.
- 2 Corn on the cob
- 2-4 Romaine lettuce leaves
- 2 Tbsp butter (at room temperature)
- 1 Tbsp lemon juice
- ¼ Tsp red paprika powder
- Salt as required
Set the oven to broil. Wash and pat dry the corn on the cobs. Rub butter all over the corn on the cob. Sprinkle salt and red paprika powder as required. Place the corn cobs on the aluminium foil and place them in the heated oven. Broil for 8mins minutes from each side (approx 16-18min total) or until slightly brown on the tips. Remove from the oven, rub some lime and sprinkle salt and spices. Remove the kernels from the cob and serve in the lettuce. Wrap and enjoy.
*You can remove the kernels from the cob before broiling to avoid the mess.