When corn is in season, grill whole cobs on the barbecue until tender and charred to give them a nice smoky flavour, then simply slice off the kernels and add to the salsa.
INGREDIENTS
1 cup corn kernels, fresh or frozen and thawed
2 tablespoons olive oil
2 spring onions, thinly sliced
2 cloves garlic, crushed
2 tablespoons lime or lemon juice
1 teaspoon wasabi paste or more to taste
2 tablespoons olive oil
2 large ripe avocados
¼ cup packed coriander leaves, finely chopped
paprika to garnish
METHOD
Heat the olive oil in a sauté pan and when hot add the corn. Cook, stirring occasionally, until the corn is a good golden colour and tender. Season and cool.
Combine the spring onions, garlic, lime or lemon juice, wasabi paste and the oil in a large bowl, adding more wasabi if desired.
Cut the avocado into large chunks and add to the dressing, roughly crushing with a fork but leaving it a little chunky. Fold in the corn and coriander, season generously, adding more lime juice if needed. Transfer to a serving bowl and sprinkle with paprika. Serve with crostini, baby carrots and lime wedges. Makes about 2 cups
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.