Catering this sumer involved a lot of salads. Kilos of pumpkin and sweet potato, endless bunches of herbs, bags of almonds, pecans and pistachios and lots of corn. For one family in particular, I did a great deal of work. They love seafood and lamb and light, subtly flavoured salads, without too much oil or dairy. There are occasions where I struggle to think of new dishes that meet these requirements, being someone who adores cheese among peppery leaves and lashings of home made whole grain mayonnaise to dress a chive spiked potato salad. This easy barbecued corn salad that I made for them was a firm favourite though. Sweet, fresh and visually appealing, I’m happy to be able to share the recipe with you here.
Being an Ottolenghi recipe, it does involve chopping three bunches of herbs, but its’ a simple task that requires no weighing or mixing and could be considered therapeutic. If you think I’m crazy to suggest such a thing, I won’t tell anyone if you place all the leaves into the bowl of a food processor and let it do all the chopping for you. Just pulse them gently until they are coarsely chopped. Using the food processor could also be a good call, if like me you have a Miss one and a bit who very much likes cuddles and expects you to do all of your kitchen tasks with one arm.
Another salad that the same clients enjoyed again and again is a kale, almond and pecorino salad that I’ve written about before. They shared with me that they enjoy any not eaten for lunch, heated and mixed with rice. A revelation. I tried it this week as I had some left over from an event, not with rice, but some bolognese sauce that was in the freezer. Totally delicious! That’s the wonderful thing about food, its anecdotal quality and how recipes can be tweaked and changed through the casual sharing of information. I would never have thought of heating the kale salad, but the same may be true for you with this easy barbecued corn salad. You may be inspired to change it in some way and make it all your own.
Easy barbecued corn salad
Adapted from a recipe by Yottam Ottolenghi
- 9 corn cobs, de husked
- 4 green chillis
- Bunch of spring onions
- Bunches of mint and parsley, leaves picked
- Bunch of coriander, roots chopped off
For the dressing
- A jam jar with lid
- 1 cup EV olive oil
- Juice of 4 limes
- Dash of maple syrup
- Salt – a generous pinch
Grill the corn on the barbecue turning frequently until slightly charred and cooked through. Set aside to cool.
Pick the leaves from the mint and parsley and wash. Chop the roots for the coriander and also wash (you can use the stems in the salad). Coarsely chop all the herbs and put into to a large bowl. Chop the spring onions in to small rings and the green chilli in to fine dice. Add both to the bowl.
To make the dressing, shake all the ingredients together in a jam jar. This is a great method. Quick, clean and simple.
The corn will probably be cool enough to handle now. To cut the kernels from the cob, stand the cob upright on one end on a chopping board and simply slice the kernels off from top to bottom. Add to the herbs along with the dressing. Combine well and enjoy x
Enjoy this recipe? It would go really well with this Cajun salmon