Sweetcorn salad with tomato, lime and mint

7 September 2011 § 12 Comments

My Welsh sun-deprived childhood means I am programmed to lap up every last ray of sunshine. I can’t help it, it’s in my genes. That is why this post is about corn. I may be late to the party, but that late summer corn tastes the best it has all year. The corn we bought from the Farmers’ Market was so sweet and juicy. It was good enough to eat raw.

Try as I might to kid myself that summer won’t end the reality is the sunflowers of the previous week have been replaced by the rich hues of chrysanthemums.

There were still melons and tomatoes galore at the Farmers’ Market but the fall vegetables are fast gaining territory. It is as if a turf war is going on with the bright reds and yellows of the shiny summer produce jostling for space with the earthy-toned new kids of fall. The muted tones of the winter squash and apples are winning.

To celebrate the end of the season here is a corn salad recipe. The zesty combination of the lime and mint is offset by the super sweet corn. I love the addition of the bacon, but you really don’t need it. Don’t be put off by the simplicity of this. With corn tasting so good now it needs little tarting up.

Recipe – serves 4 as a side dish
For the salad

  • 3 ears of corn, kernels removed
  • ½ a green pepper finely chopped
  • 1 large tomato chopped into small pieces
  • 2 rashers of smoked bacon – fried and chopped (optional)
  • A handful of chopped mint

For the dressing

  • Juice of 1 lime
  • 2 tbsp olive oil or grape seed oil
  • Salt and pepper

Cook the corn kernels for about 2 minutes in boiling water. Then drain and allow to cool. If you need to cool fast, plunge into iced water and then drain. When cool add the tomatoes, green pepper, bacon (if you’re that way inclined) and mint.

Make the dressing by whisking the oil into the lime. Season and dress the salad.

So enjoy this corn salad as soon all you will be eating mostly these:

Oh and some of these:


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