The corn has come and it’s come in droves. I love corn, fresh corn on the cob is one of the finest things imaginable and it plays the lead role in this super salad supported admirably by some ripe Mexican avocado and fresh basil leaves (from the garden).
Back in the day (mid to late 80’s for the record) nothing said summer more than fresh corn on the cob; boiled almost to death and lathered with butter (maybe margarine, times were tough). I remember the sweetness and laughing at everyone with corn in their teeth and realising that you were just as bad. It’s all part of the fun, yellow teeth.
This superbly fresh corn can be eaten raw, I have been told that is not a good idea but this stuff is so succulent and juicy it is hard to resist. Thankfully some made it to the pan on this occasion.
Anyone who has ventured to the lands of Latin America will know there way around an ear of corn or maize as it is known. Corn is in many things, cakes, breads and of course, straight up roasted on braziers in the streets, which is the finest way to go. Maize comes in all shapes and sizes and has been eaten for thousands of years, it was the main fuel for the Mayans, Aztecs etc….. Maize even comes in different colours, you can get purple, black, blue, red and our personal favourite, pink. Interestingly, all of the differing colours have their own unique health benefits.
Autumn is gradually fading to winter and the bounty of the last few weeks is subsiding, the last summer squashes are disappearing (too fast) and even the blackberries are off (blown by some pretty freaky storm action). The time of the roots is nigh, but we still have a few treats up our sleeve before we get to the stodge-fest of winter.
We’ve incorporated a few more of our local veggie bits in here, but cannot resist a bit of avocado, it always ups the luxury stakes. Some vegan creaminess to add to the carnival of crunch.
This is a simple salad, but magic combinations abound and the luxurious flavour is something to savour. The basil adds its usual glorious fragrance to the show. The lovely thing about a warm salad is the flavours are all THERE! BANG…….
Serve as a main course, or bulk it up with grains like spelt or bulghur.
2 corn on the cobs (kernels removed), 1 avocado (2 if you’re feeling decadent), 2 small tomatoes, 1 small courgette, 2 handfuls of basil leaves, juice of 1/2 lemon, drizzle of olive oil, decent pinch sea salt and cracked pepper
Remove your kernels from the cob, stand up straight on a chopping board (thicker end down) and run a sharp knife down the cob, as close as you can to the base of the kernels. Use quick, sawing actions and the little yellow critters will just fly off.
Chop your courgette, tomato and avocado into similar sized cubes.
Warm a frying pan and some oil, fry off your courgette and corn on a high heat until slightly charred. Leave to cool.
Place the rest of the ingredients in a large bowl and add your corn and courgette, mix gently with your hands getting it all nicely combined. You will now get wafts of glorious basil filling the air, mixed with that roast corn-ness!
Big bowl, scattered with abandon and flair (and a pinch of cracked black pepper).
We Love It!
An abundance of avocado and the beautiful sweetness of fresh, seasonal corn. This is a very satisfying salad.
Corn is not exactly a nutrient powerhouse unfortunately, but it is classed as a grain and therefore gets many brownie points. When compared to other grains it has good levels of fibre, vitamin C and the B’s. It is also low in calories if that’s your way.