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Recipe - Corn and Coriander Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Who amongst us does not have childhood memories of freshly picked corn, smothered in butter and salt, being inexpertly, and very messily 'gnawed' off the cob by a six year old, minus a few front teeth?   Whilst the flavours of this memory are certainly here in this recipe, the eating experience is a little more 'grown up'. 

 
Ingredients

Serves 4-6

• 8 fresh cobs of corn
• 1/2 large red onion, thinly sliced
• 2 Tbsp. extra virgin olive oil
• 1 1/2 Tbsp. red wine vinegar
• 1/2 Tsp. salt
• 1/4 Tsp. freshly cracked pepper medley
• 2 Tbsp. chopped fresh coriander

 
Method

• Shuck the corn (remove the outer leaves and the silk strands).  Lay each corn cobs flat on a chopping board and with a large sharp knife, cut the corn kernels off each side of the cob. 
• Place the corn kernels in a microwave safe container and microwave on high for 5 minutes, stirring half way through.  There is no need to add water.
• Whilst the corn is still warm, add the onion, oil, vinegar, salt and pepper and set aside to cool.
• Once cooled, add the coriander, adjust the seasoning if you need to, and serve.

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Frozen and tinned corn certainly have their place, but this recipe is not one of those places.  Trust me, using fresh corn is really worth the effort here
• Adding the oil, vinegar, salt and pepper while the corm is still warm, will give the corn the chance to absorb the maximum amount of flavour.
• I used a pepper medley (black, white, pink green) but if you only have black pepper, then it will do just as well.
• This recipe can be made largely in advance.  Just add the coriander at the last moment, as it does not hold up quite so well to the dressing as the onions will.  If made in advance, the onions will take on a lovely transparent, pinkish pickled onion appearance.
• If you have a very strongly flavoured extra virgin olive oil, you might like to do half extra virgin and half light olive oil.

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