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An easy barbecued corn salad recipe.

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Easy barbecued corn

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.

Easy barbecued corn

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.

Easy barbecued corn

Easy barbecued corn

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 Easy barbecued corn

 

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

A quick cajun salmon recipe.

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cajun salmon

Up until six o’clock last night I din’t know what I was going to cook for dinner. Inspiration hit me whilst I was out on my evening run, on the return leg of my tri-weekly training session for the Sydney marathon. I’m still in the very early stages of clocking up the kilometres to make my dream of running a marathon reaity and sometimes it feels like my efforts will be in vain to complete the 42 kilometre race. Other days I realise that I am actually getting fitter and that there may still be hope of crossing the finishing line in September. With increasing mileage to come, I’m sure I will have a lot of time to ponder the contents of my fridge and what’s on the menu for dinner. In my fridge last night I had two pieces of salmon, some corn, sweet potato and red cabbage to play with. What might make these ingredients into a satisfying meal? And quickly because it was late and exercise works up an appetite!

To be honest, this is one of my favourite games, putting together a few ingredients and creating a coherent meal from them. Cabbage lends itself to slaw, finely shredded with the addition of salt and lemon juice. Sometimes when making coleslaw I add carrot, onion, fennel, celery, even apple to make a refreshing, crisp and colourful salad. Corn is great cooked directly over the flame on the barbecue, until the kernals are blackened and smoky. At this point you could smear the cob with mayo and anoint with some finely grated sharp cheese like Parmesan, or simply cut the kernels from the cob in long strips and smother them with salt and butter. Sweet potato can be mashed, roasted, cooked whole, in wedges or cubes. As for the salmon, there are so many ways to cook this fish, but by far my favourite method is skin side down, in a pan with a drop of oil, over a medium heat for about 10 minutes. I don’t turn the fish, but watch as it becomes a paler shade of pink from the bottom up. The skin turns to fish crackling, while the interior remains pink and moist.

The seasoning that springs to mind to unite the cabbage slaw, charred corn, roasted sweet potato and crisp skinned salmon is Cajun. A smoky, slightly hot spice mix that lends itself to barbecue cooking and can quickly and easily be made with ingredients from the pantry and garden. Rubbed over the salmon before cooking, it brings together the produce lurking in my fridge into a pretty alright week night dinner.

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Cajun salmon seasoning

  • Equal quantities smoked paprika, coriander and cumin
  • A pinch of cayenne pepper
  • A tsp of chopped fresh oregano
  • Sea salt and black pepper

Simply combine all ingredients and roll your desired protein in the mix before cooking. The above amount made enough for two pieces of salmon.

Smoky corn slaw

  • Red cabbage, finely shredded
  • Half a sweet potato cubed and roasted for 20 minutes at 180 degrees
  • 2 cobs of corn cooked on the open flame of a barbecue for about 30 minutes, the kernels then cut from the cobs in long strips
  • A handful of chopped parsley
  • Half a diced red onion
  • Strained juice of half a lemon
  • generous pinch of sea salt.

Mix all ingredients and leave to mingle while you cook the salmon. Plenty for 2.