Cook’s privilege

mexican corn saladSummer is an exquisite time for food. Just this morning I was relishing a soft and juicy nectarine. Tonight it was young and sweet corn.

Scene One: Me scraping kernels for the salad.
Scene Two: Me over the sink, gnawing on the cob.

Dinner was tortillas, ancho chilli pork, guacamole, a leafy green salad and this little ditty I made up. Enjoy!

Simple corn salad
Allow one corn cob for each person

Heat a griddle pan to high heat. Remove corn from the husks. Coat the corn with olive oil and season with salt and pepper. Place on the griddle and turn as the corn kernels char.

Once cooked, remove from the heat and allow to cool. Scrape the kernels into a bowl. Add a tablespoon of chopped coriander and mix. Add a touch more olive oil, mix in a squeeze of lime and salt and pepper to taste. Add a small sprinkle of fetta cheese on top.

You could add cooked black beans, avocado or jalapenos. Whatever you fancy; yet tonight, the corn was the star.

No Comments.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>