Roasted Chilli Sweetcorn Salad and Feta

Welcome to Sweetcorn Season. Mostly we eat the whole corns raw – the sweetness is most intense when it is raw. We nibble away at those juicy corns, getting the skins stuck between our teeth and occasionally finding one of those long sweetcorn hairs in our mouths. But, boy, they are juicy and best eaten like this outdoors.

Sometimes we steam them and slaver them in butter. This is how we ate them as children. Later on I learned to add coarsely ground black pepper. Still later we added chilli and lime juice. And I began to roast them rather than steam them, covering them in their natural wrapping and throwing them on the BBQ or indoor grill. Even later, I learned to cook them as they do for Indian Street Food.

Just occasionally, we remove the cooked kernels and pop them into salads, or make sweetcorn salads in their own right. This recipe today is such a sweetcorn salad, one with the Mexican tangs of chilli and lime juice.

You might like to also try Sweetcorn Sundal (an Indian salad), Tomato and Sweetcorn Soup, or a similar cold soup.

Other salads that might take your fancy include: Cherry Tomato Salad with Soy Dressing, Asparagus Salad, or Buckwheat Salad.

You can browse all of our Sweetcorn Recipes, our Salad recipes, or take some time to check out our Late Summer Recipes.

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Roast Beetroot Salad with Sweetcorn

A salad perfect for late Winter and early Spring – and the rest of the year too.

Salads, what wonderful variety they add to life. The number of salads on this blog (150 different salads either posted or scheduled to be posted) says something about our commitment to them. Hot or cold, cooked ingredients or raw, we adore the variety, usefulness, tastes and textures of salads.

Today, it is a Roasted Beetroot salad. We were roasting beetroot for risotto, and threw a few more into the oven to use in salads.

Similar recipes include Roasted Sweetcorn Salad with Feta, Beetroot Salsa with Yoghurt, Beetroot and Goat Cheese Salad, Beetroot, Orange and Black Olive Salad, and Beets with a Yoghurt-Tahini Dressing.

You might also like to try Roast Beetroot with Cumin Seed, and Roasted Beetroot with Garlic and Walnuts.

Feel free to explore our other Salads, our other Beetroot Salads, and all of our Beetroot recipes. Our easy Mid-Spring recipe collection is available here.

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Roasted Sweetcorn and Avocado Salad

We are in the middle of a run of very simple salads, easy to throw together, many of them traditional combinations, simple ingredients, but none the less flavoursome. It is really nice to go back to basics and have, say, a cucumber salad that is dressed with a little oil and the vinegar from the jar of jicama pickles. It is really very lovely.

This relatively simple salad is perhaps a slightly Mexican combination. It mixes roasted sweet corn, avocado and tomatoes. Simple. Fresh. Tangy with lime juice. I have tarted it up this time, with some pomegranate, feta and greens. Some pickles too, for variety, jicama and cumquat. Each time we make it, its a little different. That is the good thing about salads. Some Pickled Lemon Rind would be good too.

Are you after more Salads? We have so many. Try these Avocado Salads: Cucumbers and Avocado Salad.  and Pomelo Salad with Avocado.

Or these Tomato Salads: My Mother’s Tomato and Cucumber Salad, Du Puy Lentils with Feta and Tomatoes, and Tomato and Peach Salad.

And try our Roasted Sweetcorn Salad with Feta.

You can browse all of our Salads here. All of our Sweetcorn recipes are here, all of our Avocado recipes here, and all of our Tomato recipes here. Or simply explore our Late Autumn dishes.

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