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GRILLED CORN SALAD

IT’S HARD TO BELIEVE THAT CORN ORIGINATED IN MEXICO AND NOT IN AFRICA AS IT’S SUCH A STAPLE OF THE AFRICAN DIET. WE EAT BRAAIED, STEAMED OR BOILED CORN ON THE COB, MAIZE MEAL IN A VARIETY OF GUISES AND, OF COURSE, THE SAMP AND BEANS I GREW UP WITH. THIS RECIPE IS A CELEBRATION, AND REMINDER, OF THE ORIGIN OF CORN, HENCE THE MEXICAN FLAVOURS OF LIME, CILANTRO (ALSO KNOWN AS CORIANDER OR DHANIA) AND TEQUILA IN THE DRESSING, WHICH GIVE THIS OTHERWISE SIMPLE SALAD A WONDERFUL KICK.

PREPARATION TIME: 10 MIN

COOKING TIME: 20 MIN

SERVES 6

6 small corn (mealie) on the cob

sea salt and freshly ground black pepper, to taste

180g very fine green beans, topped

30ml olive oil

1 avocado, peeled and sliced

30ml coriander, torn

DRESSING

30ml lime juice

30ml honey

10ml tequila

1 clove garlic, crushed

60ml extra-virgin olive oil

5ml coriander, chopped (optional)

METHOD

Soak the cobs in hot water for 10 minutes or boil for 5 minutes until just tender. Remove them from the water and season with salt and pepper. Braai on an open fire or a griddle pan over the stove top for about 10 minutes, turning often until they’re charred.

Place the beans in a bowl. Drizzle over some olive oil, season with salt and pepper, and toss. Put them in a grill basket, or directly on a griddle pan, and grill for 5–7 minutes, turning them so they cook evenly. Allow the beans and cobs to cool.

Cut the corn kernels off 3 of the cobs and halve or slice the rest before putting them on a platter. Add the beans and avo to the salad, sprinkle with the coriander and toss lightly.

For the dressing, place all the ingredients in a jar or jug and shake or stir until well combined. Drizzle the salad with the dressing just before serving.

Siba’s tip…

When braaing, make sure the grill is clean and brushed with oil to prevent the corn from sticking to it. If you’re not braaing the corn, cook them on the stove top in a griddle pan over a high heat to get the charring. If you have a gas stove, you can cook the cobs directly on the gas heat for charring and a smoky flavour.

CLICK TO WATCH A VIDEO ON HOW TO MAKE THIS RECIPE