Charred Sweetcorn Salad

Corn salad 2

I’m not designed for this weather, London is scorching and I am melting. I don’t even have a week’s worth of summer clothes and my salad repertoire is sorely lacking. This has been exacerbated by the fact that I can’t bear to turn on the oven, as my flat is already hotter than the fires of hell.

Corn on the cob 1

Fortunately, I do have one go-to salad that I can’t get enough of. (Pardon my grammar, but I just couldn’t make that sentence sound right!) On the downside it does involve turning on a grill, but if you’re one of those lucky people with some outside space, a BBQ and someone who actually has a clue how to light it, you can get around that.

Corn on the cob 2

Alternatively, get a trusty tin of sweetcorn, I’m sure it would work here, but you’ll miss out on the charred flavour and the salad might lose some of its fresh vibrancy. If you can persuade yourself to put the grill on, I promise it’ll be worth your while!

Corn salad 1

The dressing is what really makes this salad. It’s packed full of amazing flavours, fresh ginger, honey and lime. It’s also fantastic with a bit of crushed garlic, but I find the flavour lingers a little too long for me and I’m always a little paranoid that I’ll still be stinky the following morning at work, despite excessive use of mouthwash.

Corn salad 3

As my recipes always seem to be, this is a hugely flexible dish. Avocado is utterly awesome here and if my local supermarket wasn’t so unreliable it definitely would have been present. You can also substitute the coriander for parsley or any other fresh herb that takes your fancy. Basically add in or take out whatever you like but please, please, please try the dressing!

Corn salad 4

Charred Sweetcorn Salad
Adapted from Shutterbean
2-4 servings

Ingredients:

2 cobs of sweetcorn
4 spring onions
1 yellow pepper
A handful of cherry tomatoes
A handful of coriander
1/2 a red chilli

For the dressing:
1-2cm of grated root ginger
2 tbsp lime juice
1 tbsp white wine vinegar
1 tbsp honey
2 tbsp rapeseed oil (or olive oil)
1 clove crushed garlic (optional)
Salt & pepper

Put the grill on medium, grill the sweetcorn on all sides until golden and then put it to one side to cool until easy to handle.

In the meantime, make the dressing. Pop all of the dressing ingredients into a jam jar and shake until fully combined, easy!

Use a sharp knife to cut the kernels off the corn cobs. I tend to do this over a shallow bowl as it seems to minimise the mess. I’m all about minimising mess.

Put the sweetcorn into a large salad bowl with the dressing and give it a good mix. Now finely chop the pepper, spring onions and chilli and add them to the bowl. Halve the tomatoes and finely chop the coriander, chuck them in, stir it up and you’re done!

Enjoy, but don’t make my mistake of roasting new potatoes in this weather!

Corn salad 5

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Sweetcorn Fritters with (Kinda) Guacamole

Sweetcorn fritters 1You get home from a hard day’s work and all you want is something quick and simple to eat, but you’ve had a mega unhealthy weekend and require some serious vegetable input, what do you do?

Corn 1

The answer for me almost always involves corn on the cob. Whether I use it as a base for an awesome charred corn salad (recipe to come at some point!), add some courgette and chilli and whip up a frittata, or stick it in a quinoa salad with veggies and feta, to my mind, it’s always perfection.

I also get a serious sense of satisfaction from cutting the little kernels off the cob. Little things… blah blah blah.

Corn 2

So this time I’ve decided to go with fritters. I’ve spiced them up with a little chilli and added some nice fresh spring onion. I like to use a little of the green part of the onion rather than just the white bit, the taste is milder and the colour looks marvellous in the fritters.

Tomato & Avocado

In addition to corn, I will also find any excuse to eat an avocado, definitely one of my top 5 foods. (I feel it’s very important to have a variety of constantly evolving top 5 lists in your life!)

Mashed onto toast, (pretty much every food bloggers favourite, as far as I can see!), chopped up in salads or, as in this recipe, fashioned into a highly unauthentic guacamole.

Kinda Guacamole

Of course, real guacamole would be amazing here, but I have no clue what the real deal involves and everyone seems to have their own formula anyway.

But if you ever use shop bought guacamole in this recipe, I will know and I will hunt you down and punch you in the neck. Mark my words.

Enough of my violent tendencies, on with the show!

Sweetcorn fritters 2

Sweetcorn Fritters with (Kinda) Guacamole
Serves 2

Ingredients:

For the guacamole:
1 avocado
2 small tomatoes
1 spring onion
1/2 red chilli
Juice of 1/2 lime
Salt and pepper

For the fritters:
2 cobs of corn
1 red chilli
4 spring onions
2 tbsp plain flour
2 eggs
Salt and pepper

1 tbsp rape seed oil

Start by making the guacamole. Deseed and finely chop 1/2 a red chilli (or a whole one if you want it a little more spicy) Make sure you take out the white membrane as apparently that’s the spiciest bit.┬áDeseed and chop the tomatoes. Chop up the spring onion (so much chopping!)

In a small bowl, mash up the avocado, add the chopped veggies, squeeze in the juice of half a lime and mix it up. Season to taste and set it to one side while you make the fritters.

If your corn is still in it’s leaves, shuck it! (I love that word and just had to crowbar it in!)

Slice the kernels off the cob using a nice sharp knife. This can get a little messy but it’s definitely worth it. Chop the spring onions and deseed and finely chop the chilli. Pop all of the veggies into a medium sized bowl and mix in the flour, eggs, salt and pepper.

Put a large frying pan on a medium/high heat and add a tablespoon of rape seed oil (or olive oil if you can’t get hold of any yummy British rapeseed oil). Once the pan is nice and hot, pop in one tablespoon of the fritter mix at a time, leaving a space between each fritter, although they won’t spread much. You may have to cook the fritters in 2 batches but you can pop them in a warm oven temporarily to keep them warm.

Once the fritters are nicely browned on the bottom, flip them over and give them another couple of minutes on the other side. When they’re done remove them from the pan to some kitchen roll to soak up any excess oil.

Serve with the fake guacamole and enjoy! (I hope your inevitable baby fritter is as yummy and the one below!)

Baby Fritter