Smoky slaw

Method

1. Step 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. Step 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 the lime, cut-side down, for 1 min or until charred.

3. Step 3

   Use a small serrated knife to cut down the side of the corn to release the kernels. Prepare the 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.
   
   Make it ahead: Need to free up some space on the grill? Cook the corn and capsicum up to 1 day ahead. Store in an airtight container and keep in the fridge until needed.