Two-corn salad and charred tortillas recipe | WW TASTE

Ingredients

• For the pickled corn:
• 1⁄2 cup apple cider vinegar
• 2 T honey
• 1 t mustard seeds
• 1 T sea salt
• 1 T peppercorns
• 135 g baby corn
• For the salad:
• 4 sweetcorn cobs, cooked
• 1 x 90 g sachet Woolworths pickled red onion petals
• 3 celery stalks with leaves, sliced
• 3 T coriander, chopped
• wraps, chargrilled
• For the dressing, whisk:
• 1⁄2 cup buttermilk
• 2 t coriander, chopped
• 1⁄2 green chilli, finely chopped
• 1⁄2 lemon, juiced
• 1 T honey
• Sea salt and freshly ground black pepper, to taste