Hey there, fellow food adventurers! 👋
Summer might be winding down, but that doesn't mean we have to say goodbye to delicious, sun-kissed flavors! I'm super excited to share my latest obsession: a zesty and oh-so-satisfying vegan corn salad that will bring a burst of sunshine to your plate, no matter the weather.
Why This Corn Salad Rocks
This isn't your average side dish; it’s a flavor explosion! Imagine sweet, slightly charred corn kernels mingling with fresh herbs, a zingy lime dressing, and a delightful crunch from toasted pepitas. It's the perfect mix of textures and tastes, and it’s unbelievably easy to whip up.
I originally planned to grill the corn, but hey, sometimes you just need the convenience of a griddle pan! This ensures that our corn gets those lovely charred bits that make all the difference. If you don’t have a griddle pan, a cast iron skillet does the trick too. This recipe is all about making the most of what you have and keeping things simple and fun.
Ingredients Spotlight: Powerhouse Veggies
- Corn: The star of the show! While fresh is fantastic, don't hesitate to use frozen or canned corn when fresh is not in season. Just make sure to dry the kernels before charring them to get that perfect caramelization.
- Chili: A touch of spice is always nice! I love using mild red chili for a gentle warmth, but feel free to adjust the heat to your liking with a pinch of chili flakes or a dash of hot sauce.
- Spring Onion: These bring a mild, grassy flavor that complements the other ingredients perfectly. Slice them thinly for the best texture.
- Lime: Zest and juice are the secret to that tangy, vibrant dressing. It balances the sweetness of the corn and makes every bite irresistible.
- Coriander: Adds a fresh, herby element that really ties it all together, don't be shy with it!.
- Garlic: A touch of garlic gives this dressing a savoury kick, but you can skip it if you prefer.
- Spices: A pinch of cumin and smoked paprika adds depth but is optional.
Getting Your Salad On:
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Char the Corn: Brush your corn cobs with a bit of oil and get them sizzling on a hot griddle pan or cast-iron skillet. Turn them every few minutes until they’re nicely charred all over. Once cooked, slice off the kernels with a sharp knife.
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Prep the Rest: While the corn is cooking, finely dice your chili, slice your spring onions, and toast the pepitas in a dry pan until they're golden and fragrant. A little salt and oil at the end will work wonders.
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Whip Up the Dressing: Combine the coriander, lime zest, lime juice, oil, garlic and spices in a small jug or blender. Blend until smooth. If you dont have a blender simply finely chop the coriander.
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Assemble and Enjoy: In a large bowl, toss the charred corn kernels with the chili, spring onions, and dressing. Transfer to a serving platter and top with toasted pepitas and extra coriander. Serve and prepare to be amazed!
Tips and Tricks
- Frozen/Canned Corn: If using frozen or canned corn, make sure to defrost it and blot it dry with paper towels before charring to get a better texture.
- Spice It Up: Feel free to add more chili or a dash of hot sauce for extra heat.
- Prep Ahead: You can prepare the dressing and chop the veggies ahead of time, then just combine everything before serving. This makes it perfect for potlucks and parties.
Recipe
Yields: 6-8 servings Prep time: 10 minutes Cook time: 30 minutes
Ingredients
- 4 cobs of fresh corn (or equivalent frozen or canned corn)
- 1 small red chili, deseeded and finely diced
- 2 small spring onions (scallions), thinly sliced
- 40 g / 1/3 cup pumpkin seeds (pepitas)
- 1/2 garlic clove, minced
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 30g / 1 oz (large handful) fresh coriander (cilantro), finely chopped
- 1 juicy lime, zest and juice
- 60 ml / 1/4 cup avocado or grapeseed oil
- Salt and pepper to taste
Instructions
- Preheat your griddle pan or cast iron skillet on low-medium heat.
- Brush the corn cobs with oil and char on all sides for 5-10 mins, set aside to cool.
- Meanwhile, deseed and finely dice the chili. Thinly slice spring onions.
- Toast the pepitas in a dry pan until golden and fragrant. Toss with oil and salt.
- Make the dressing by combining the lime zest, lime juice, oil, garlic, coriander and spices in a stick blender jug and blitz. Season to taste
- Slice the kernels off the cooled corn cobs.
- Combine the corn, chilli and spring onions in a large mixing bowl, stir through the dressing. Adjust seasoning.
- Transfer to a serving platter. Scatter toasted pumpkin seeds and some extra chopped coriander on top. Serve!
Final Thoughts
I'm convinced this will become a staple in your summer (and beyond) repertoire. It’s the perfect healthy dish to bring to any gathering or enjoy solo. Let me know how you get on and any of your creative additions!
Happy cooking! 🌻
Note: Nutritional information provided is an estimate and may vary based on specific ingredients and portion sizes.