A summer salad with sweetcorn, tomatoes, roasted peppers, chilli and lime

August 22, 2011

Corn, roasted pepper, tomato and lime salsaThis one’s simple but really packs a punch. Until this summer I only really boiled or barbecued sweetcorn on the cob. A slathering of  butter and maybe a little honey was as far as I went in terms of adding flavour and really that is still a great way to go.  This year however, I’ve branched out and been making fritters on a regular basis (they’re pretty addictive)  and, recently, I’ve been using them in salads. I’d always thought that you had to cook sweetcorn but you don’t (unless it’s really ancient) so it’s actually a great one for putting a dish together fast. This week’s recipe is for a salad that could also be called a salsa.  Last night we had it with some pan-fried pollock and it totally rocked and I’m looking forward to having it with barbecued fish and a little sour cream in corn tortillas over the weekend. The roasted pepper adds a lovely smokiness to the other ingredients and all the lime juice keeps things very fresh. A tiny bit of chili minced very finely gives a little undertone of heat which you can off course turn up if you choose. Delish!

Sweetcorn, pepper, tomatoes and lime

Salad with sweetcorn, tomatoes, roasted peppers, chilli and lime

You’ll need:Roasted pepper

1 corn on the cob

1 red pepper

1 small onion

2 vine tomatoes

A small piece of red chilli very finely minced

A little extra virgin olive oil

1 lime

A small bunch of flatleaf parsley chopped – Coriander is an obvious substitute if you prefer

Begin by roasting the pepper. I do this over a naked flame on my gas cooker. Sit the pepper on the flame and let the skin blacken, turning the pepper round so all the sides char fully. Take off the flame and put in a plastic bag for a few minutes. The steam created in the bag helps to lift off the skin. When you take the pepper out of the bag you should be able to rub the skin off the flesh with your fingers or a knife.Remove all the seeds and when the flesh is clean with all the skin removed dice it up quite finely. Dice the tomato and onion and toss with the pepper in a bowl. To remove the corn from the cob simply slice it off in strips.

Corn off the cob

Add to the salad along with the juice of a lime, a pinch of salt the chopped parsley and a little drizzle of oil. Mix everything well, taste to check the seasoning then serve.This keeps well in the fridge for a few hours so can be made ahead of time

This week brings another special treat – purple sprouting broccoli. It’s always a big hit but very tricky to source the quantities we need for all our bags so a big shout goes out to Duncan Healy for sourcing this week’s supply. This evening I’ll be making one of my alltime favourite dishes with it – polenta topped with goat’s cheese, red pesto, leaves and purple sprouting broccoli. I know I’ve mentioned it before but it really is so good.

Have a brilliant weekend,

Sarah

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3 Responses to “A summer salad with sweetcorn, tomatoes, roasted peppers, chilli and lime”

  1. Eileen Says:

    Looks Delicioussssssss…


  2. what cute post, love corn related dishes, they are wholesome.


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