Roasted sweet corn and smoked almond salad

You need,
1. Corn cob with the husk left on – 1
2. Whole smoked almonds, roughly chopped – 1/4 cup (I got the smoked almonds from the grocery store)
3. Onion – 1 small quartered and thinly sliced
4. Extra virgin olive oil, to drizzle – 1 tsp
5. Lemon juice – 1 tsp
6. Salt and pepper, to taste – 1/4  tsp each

1. Grill/Cook corn cob until charred. (I used my flat pan)
2. Remove husks and discard them.

3. Cut kernels from cob

4. Transfer the kernels to a bowl.

5. Add almonds and sliced onions
6. Drizzle olive oil and lemon juice.
7. Season with salt and pepper.
8. Toss to combine and enjoy. 

You will love it…. 🙂 

Notes
To remove corn kernels from the cob,
1. Make the corn cob stand upright on the wooden board
2. Holding the cob steady
3. Use a knife and make long downward strokes on the cob like sawing motion.
4. All the kernels from the cob will be seperated.