Enjoy a simple yet impressive salad packed full of flavour!
I love corn, for many reasons. Its deliciously sweet kernels are easy to enjoy without the need for embellishment. The aroma of simply boiled or roasted corn on the cob is quite the pull, as it reminds me of those cooked by the roadside in Nigeria and across West Africa. It was always hard to drive past without stopping for a cob or two. Simple and delicious! This is how I ate corn for many years until I decided to play around with more flavours especially for the purpose of creating recipes for my newspaper column at the time.
By all means, boil or roast corn and enjoy its wonderful simplicity, but I urge you to try this simple recipe with a herby buttery dressing to adorn your salad. This recipe allows the natural sweetness of the corn to shine alongside a variation of textures and flavours with similarly sweet green peas and crispy earthy cavolo nero - the dark verdant Italian kale which is my favourite kind of kale. This is not a kale recipe to turn your nose up at. You will love this!
How to pick the freshest corn?
Corn is at its best in its green husks with light brown or golden silk tassels at the tip. Fresh corn is also slightly moist and with a sweet aroma. Older corn is less sweet and becomes much drier with the husks turning from green to a brownish yellow, and the kernels possibly starting to show some indentation as they lose moisture. If you cannot find fresh corn or if out of season, jarred or canned corn is a wonderful store cupboard swap. When buying from farmers markets, don't be shy to ask before you buy.
The original recipe was created with African basil, a wonderfully fragrant, jagged edged basil that looks rather similar to mint. For this recipe, I have used Thai basil, which you can also substitute with regular basil. Green peas can be substituted with green beans, butter for extra virgin olive, rapeseed or avocado oil, but I always say, everything tastes better with butter!
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Happy cooking my people!