Fifteen months gallavanting around the world was fabulous and all, but I'm so happy to be back within kitchen's reach and, as of last week, rooting around in my Riverford Organic veggie box again.
But between unpacking, catching up with loved ones in the UK, trying to make any kind of dent in my long backlog of travel posts, and now starting some proper market research for my percolating business idea (watch this space), I've had less time to potter around in the kitchen than I would like. Hats off to those of you who whip up so many culinary wonders while maintaining a full time job!
So I'm always on the lookout for quick and fuss-free recipes that don't compromise on deliciousness. These 2 corn recipes -- by 2 of the best chefs you probably haven't heard of -- make the most of now-in-season corn, and are absolutely inspirational in terms of ease and taste. I hope you enjoy them as much as I do!
Kosambari (Corn and Pomegranate Indian Salad)
This one's from Babs's Mum, whose amazing cooking skills makes our post-gallavant diet a daily struggle! To make meals a win-win situation, I've been cajoling her to show me more of her South Indian salads. This one blew me away. I'm hoping to eat a lot more of this while the corn and pomegranate seasons overlap.
1/2 tablespoon of rapeseed oil
1/4 onion, finely chopped
1 small green chili, finely chopped
1 teaspoon mustard seeds
Pinch of curry leaves (~10 leaves)
Kernels from 2 ears of corn
Salt to taste
Seeds from 1 large pomegranate
Handful of grated fresh coconut
Pinch of cilantro / coriander, finely chopped
- Warm a medium-sized pan on the stove, on medium heat
- Add oil to the pan
- Just as the oil starts to smoke, add the onion, chili, mustard seeds and curry leaves. Warm for 2-3 minutes to release fragrance
- Add the corn kernels to the pan, and cook for 5-7 minutes, until the kernels are bright yellow and soft. Add pinch of salt to taste
- Empty the pan's contents into a bowl
- Mix in the pomegranate seeds, coconut and coriander
- Serve up!
Elote (Mexican Corn on the Cob)
All through our 15 months on the road, I was tortured by friends' rave reviews, and blog and Facebook photos of dishes whipped up or slaved over by Si, a relatively recent addition to my food obsessed circle of friends. I left shameless flattering and pleading comments on every post about fish tacos, handmade burgers from hand-ground beef, salmon carpaccio et al, which all came back to one key message "Can I please please please try your cooking sometime".
So when Si offered to cook for me the first weekend I got back to the UK, I jumped about 3 buildings high at the chance.
This dish -- Si's cheeseless rendition of elote, a ubiquitous sweet-salty-spicy Mexican street snack -- was phenomenal. And it's just the beginning... I hope.
4 ears of corn on the cob
1/4 cup Mayonnaise
Cayenne pepper to taste
Lemon pepper to taste
Salt to taste
- Grill corn on BBQ for 20-25 minutes. Turn several times to ensure even grilling. Don't mind the char too much. It brings out a lovely caramelly flavour from the corn
- Mix the cayenne pepper, lemon pepper and salt in a bowl
- When corn is cooked, slather on mayonnaise
- Sprinkle the spice mixture evenly on the corn
- Serve up!