I’ve really been trying this summer to use as many ingredients as possible from our own garden, and have been getting super creative with what we’ve been growing. Alas however- our sweetcorn just would not GROW this year.
So when I passed some ridiculously fresh looking corn at one of the slightly overpriced yet incredibly enticing organic grocers at Borough market I just couldn’t resist and had to have some.
I’d seen recipes for this type of chopped corn salad on some of my favourite blogs that I obsessively read around, and normally they have a more of mexican feel, however, as with the corn, our coriander failed. I did however have a glut of other herbs,so have included these instead.
To be fair- I think that if you use almost any juicy crunchy salad veg this would probably just turn out fine. The key is the freshness of the ingredients.
This makes enough for two.. scale up for big parties or BBQs!
What you need:
- 1 large fresh cob of sweet corn
- a handful of cherry tomatoes-quartered
- 1 small red onion very finely chopped
- half a cup of herbs (I used parsley and basil- coriander would be delish too)
- 1 small green pepper (capsicum)
- half a lime or lemon
- big drizzle of olive oil
To make this:
- Char the corn under the grill or on the BBQ.
- Meanwhile chop up finely all the other ingredients
- Cut the charred corn off the cob & mix all the ingredients together, tasting until you get the right balance of sweet, sour and salty
- Serve as part of a BBQ, as an accompaniment to a Mexican inspired meal or just with some crunchy bread..Tastes even better the next day!