For me, the vibrant yellow color and juicy kernels of fresh sweetcorn perfectly capture the essence of summer. While canned sweetcorn is a pantry staple and works well in scones and salads, now is the time to take advantage of the peak season for fresh corn on the cob. The best way to cook it is by chargrilling it in a pan or on a barbecue, allowing it to develop a smoky flavor that complements its natural sweetness.
Charred Sweetcorn and Green Bean Salad (pictured top)
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 2
2 corn on the cob, or 200g frozen and defrosted sweetcorn, or tinned and drained
3 tbsp extra-virgin olive oil
100g green beans (fresh or frozen), halved
1 garlic clove, peeled and crushed
1 lime, zested and juiced
1 large pinch chipotle chilli flakes
1 tsp brown sugar
Sea salt and black pepper
½ red onion, peeled, halved and very thinly sliced
A handful of fresh coriander, leaves only
Stand each corn cob upright and use a sharp knife to cut the kernels away.
Heat half of the olive oil in a large pan over high heat. Once hot, add the corn and green beans, and cook for 8-10 minutes until charred and blistered.
Meanwhile, in a large bowl, combine the remaining olive oil, garlic, lime zest and juice, chipotle chili flakes, and brown sugar.
Once the corn and green beans are cooked, transfer them to the dressing bowl and toss to combine. Season generously with salt and pepper, then allow it to cool to room temperature.
To serve, add the thinly sliced red onion and most of the coriander to the salad. Adjust the seasoning if needed. Transfer to a plate and garnish with the remaining coriander and extra chili flakes, if desired.
Sweetcorn and Cheese Scones
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