THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING PORTFOLIO
January 3, 2020
One of the best things about summer is sweet corn on the cob. In our house it is usually eaten with butter, salt and perhaps a little chilli for heat.
Whilst it is delicious on its own, here is a lovely way to use it in a salad. The corn imparts a sweet smoky flavour to the dish and goes well with the cool, soft nectarines.
I urge you to try it, I'm sure you are going to love it.
3 whole ears of corn, husks on
3 ripe nectarines, cut into wedges
1 medium shallot
2 cups baby spinach
1/4 cup basil leaves, torn
1/4 cup mint leaves, finely sliced
1/4 cup dill fronds, picked
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon wholegrain mustard
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Soak the ears of corn, with the husks intact, in water for at least 20 minutes.
Heat the BBQ grill to hot.
Place the soaked corn on the grill and cook, turning every so often for roughly half and hour depending on the heat of your BBQ.
Meanwhile, add the nectarines, shallots, spinach and herbs to a large salad bowl.
In a separate smaller bowl, whisk together olive oil, lemon juice, mustard, cumin, paprika, salt and pepper.
When the corn is cooked, allow to cool until you are able to hand them. Pull off the husks and using a large knife close to the centre of the cob, slice off the corn.
Add this to the bowl with the nectarines.
Finally drizzle over the dressing and serve immediately.
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