Smoky Slaw

Method

1. Preheat a barbecue grill or chargrill on medium-high. Place corn in a large bowl. Pour over enough boiling water to cover and set aside for 5 mins to soften. Drain well.
2. Combine the butter and paprika or chipotle seasoning in a small bowl. Season. Lightly spray corn with olive oil spray and brush with butter mixture. Cook, turning and brushing with the butter mixture occasionally, for 8 mins or until charred. Transfer to a plate. Cook the capsicum, turning, for 2 mins or until just tender. Transfer to a bowl. Cook lime, cut-side down, for 1 min or until charred.
3. Use a small serrated knife to cut down the side of the corn to release the kernels. Prepare salad kit in a large bowl without the dressing. Add the corn and capsicum. Toss to combine. Drizzle with the dressing from the kit. Sprinkle with spring onion. Season. Serve with the chargrilled lime.