I wish I could say that I started to make something totally different with the sweetcorn, made a complete hash of the job and yet heroically and singlehandedly saved the situation, rescuing the corn and making it the star of an impromptu recipe.
No such heroism here, there no accolades for Supercook for saving the world from a culinary disaster. There was no disaster, and nothing to save. *sigh*
No, this salad is just one of Tarla Dalal's health recipes which stuck in my head for being so darned simple. ("Simple" - my mantra, my raison d'etre, my motto, my everything). Roast the corn over an open flame till it gets some black spots (that's the burnt part), mix it with some raw chopped vegetables and pour over a simple dressing. Eat immediately at room temperature or eat cold. Either way, it's nice. Not spectacular, but nice. Today being the third hot day of the entire summer, I decided to go with a simple salad for dinner as it was just me, Pete being stuck with the accountants at work.
So here it is. An unheroic simple recipe from an even more unheroic cooker (tee hee). At least it's colourful!
Recipe for: "Burnt" corn salad
1 corn cob
1 tomato, chopped (I used about 10 baby plum tomatoes)
1/2 white onion, sliced very thin
1/2 green bell pepper, chopped
For the dressing:
2 tbsp olive oil
1 tbsp lemon juice (or to taste)
pinch red chilli powder (I used ancho chilli powder)
1. Roast the corn over an open flame until it gets black specks all over.
2. Cool for a moment or two, then pare the corn niblets off the cob with a sharp knife.
3. Put the corn in a bowl along with the chopped tomato, bell pepper and onion.
4. Whisk the ingredients for the dressing very well.
Pour over the corn mix and stir it in.
5. Serve chilled or at room temperature.