And A Life In Between

Love to hate

Love to hate

Between hubby and me we have this running joke about me hating slush puppies. It started on our honeymoon, when he bought a slush puppy to drink and I said “ugh, I don’t drink slush puppies – I hate that stuff”. As it turned out I practically finished the whole thing without offering him a single sip. To this day, I still hate slush puppies. So much so, that when we go to the movies, it is all that I ever order to drink!

This weekend I realised that I had one other such hate (although I have not confessed it to anyone yet). I hate corn. Whenever someone mentions that they enjoy it, I’ll typically respond with a “I don’t really like it”. Yet, every time someone makes corn, it inexplicably finds its way to my plate, especially when it is made on the braai. Or lovely little savoury corn cakes. I hate those too. And the sweetcorn cakes at my favourite Thai restaurant, with a sweet plum dip. I always happen to order some.

This past weekend my love/hate affair was taken to the next level. It is summer and I’m so tired of the same old, same old salads. So given the history of my relationship with corn, it naturally makes a lot of sense that it would be corn that would put me out of my bored misery!

Hubby and I adapted this really simple recipe from Jamey Oliver. It has fresh flavours and vibrant colours and it is a great alternative to the normal bowl of leaves. We served it with spicy chicken, but I think lamb chops with a Moroccan spice will go great with it as well. Our guests really enjoyed it. Me? I don’t like corn at all!

Corn salad

(serves 4)

Ingredients:

3 corn on the cob

3 spring onions

15 rosa tomatoes

Large handful of coriander

Juice of half a lemon

Pinch of salt

Olive oil

Method:

  1. Light your fire or turn on your griddle pan to warm up
  2. Put your corn in a large pot and just cover the corn with water. Boil for 30 minutes.
  3. Drain the water. Drizzle some olive oil over the corn and sprinkle with salt
  4. Place the corn on the braai/griddle pan to char slightly. Turn it regularly to ensure an even char.
  5. Remove from the braai/griddle pan and leave to cool
  6. Chop the spring onions, tomatoes and coriander and place in a bowl
  7. Take the corn and slice off the kernels (holding the corn upright and cutting top to bottom)
  8. Add the corn to the chopped spring onions, tomatoes and coriander
  9. Add a good pinch of salt
  10. Add the juice of half a lemon
  11. Mix well and serve

Corn Salad

December 21, 2015
: 4

Fresh vibrant salad that provides a great alternative to the normal bowl of leaves.

By:

Ingredients
  • 3 corn on the cob
  • 3 spring onions
  • 15 rosa tomatoes
  • Large handful of coriander
  • Juice of half a lemon
  • Pinch of salt
  • Olive oil
Directions
  • Step 1 Light your fire or turn on your griddle pan to warm up
  • Step 2 Put your corn in a large pot and just cover the corn with water. Boil for 30 minutes
  • Step 3 Drain the water. Drizzle some olive oil over the corn and sprinkle with salt
  • Step 4 Place the corn on the braai/griddle pan to char slightly. Turn it regularly to ensure an even char.
  • Step 5 Remove from the braai/griddle pan and leave to cool
  • Step 6 Chop the spring onions, tomatoes and coriander and place in a bowl
  • Step 7 Take the corn and slice off the kernels (holding the corn upright and cutting top to bottom)
  • Step 8 Add the corn to the chopped spring onions, tomatoes and coriander
  • Step 9 Add a good pinch of salt
  • Step 10 Add the juice of half a lemon
  • Step 11 Mix well and serve
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