Corn, made sexy

I bet you thought it wasn’t possible to make the humble cob of corn sexy – but I have a recipe that does just that!

It all starts with the simple fact that I’m an absolute sucker for any food that’s listed as being on “special” (a trait passed down from my dearest Dad), and so it was that after a recent Saturday morning trip to my local Farmers Market I picked up corn cobs for $1 each (on special of course, down from $1.50).

It wasn’t until I got home and unpacked my shopping bags that I realised I had all the ingredients necessary for my drool-worthy Charred Corn Salad, a favourite in my family.

This salad works on many different levels but is best served as a BBQ accompaniment salad…think middle of the table, big white bowl full of colour working hard to sexy up your chicken or steak.

With such a festivity of colour and flavour on one plate, it's easy to see why I love this salad so much

With such a festivity of colour and flavour on one plate, it’s easy to see why I love this salad so much

The List:

4 large ripe tomatoes, diced (you can also use a packet of cherry/grape tomatoes)

2 ripe avocados, diced

I can of kidney beans (drained and rinsed well with water)

4 large corn cobs, husked

Sprinkling of ground cumin

Tabasco sauce

2 Tbs of butter

½ cup of coriander (leaves and roots), chopped roughly

3 spring onions, sliced diagonally

3 jalapenos (I use the jarred ones), chopped roughly

2 – 3 limes, juiced

2 tsp of honey

Olive oil

Salt and pepper

 

The Method:

  1. Heat a griddle pan (or the BBQ) and once hot, put your corn cobs on and spread a small amount of butter over each cob. Once the corn starts to heat up you will notice a distinct “popping” sound – some might say popcorn! Once this starts, you should notice that sections of the corn are charring from the high heat of the pan – this is exactly what you want (just make sure to find a balance between charring and completely burning – there should char/scorch marks along the cob). Once this starts sprinkle over some salt, pepper, a few lugs of tabasco and some cumin onto your cobs and as needed continue to spread small amounts of butter over your cob to keep it charring easily.
  2. Once the corn has cooked for 10 – 15 minutes remove and wrap all cobs into alfoil – this works to slightly steam the cobs and keeps them warm for when you’re ready to serve.
  3. In a large salad bowl add the diced tomatoes, avocados, kidney beans, coriander, spring onions and jalapenos.
  4. Now, unwrap your corn parcel and using a large knife carefully cut the corn kernels off the cob. I find the easiest way is to hold the cob upright and cut down slowly letting the kernels fall onto your chopping board.
  5. Once all the kernels have been cut off, add to the other salad ingredients and mix.
  6. Dressing this salad is easy! Mix the lime and honey together until the honey dissolves slightly and then pour straight over the salad. Season with salt and pepper. Serve.

Simple, sexy and delicious! Enjoy!

The final product, a big bowl of sexy corn

The final product, a big bowl of sexy corn salad

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One comment

  1. Pingback: Smoked BBQ chicken (finger-licking good) | date with a plate

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