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Barbecued Corn Salad with Roasted Tomatoes & Avocado

Serves 4-6
Time to prep 25 minutes
Time to cook 35 minutes
I love this salad because it captures all the bounty of late summer - succulent sweet corn, ripe tomatoes and gorgeous avocados.

Serve it with barbecued fish, chicken or turkey, or get some wraps and roll it up! You could add a bit of sizzled ham or bacon to give it a bit more punch.

 
Barbecued Corn Salad with Roasted Tomatoes & Avocado

Ingredients
4 sweetcorn cobs
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil or avocado oil
Sea salt and freshly ground black pepper
2 cloves garlic, peeled and crushed
2 tablespoons chopped cilantro
1 ripe but firm avocado
Roasted tomatoes
6 medium vine tomatoes, halved
Superfine granulated sugar, sea salt, freshly ground black pepper and extra-virgin olive oil


[US Measurements | Metric ]
Method
1 First, remove the silks from the sweetcorn cobs. Pull down the husks leaf by leaf, remove the silks, then rewrap the cobs with the husks carefully. Bind them with string; don't use nylon 'string' or it will melt. Soak sweetcorn cobs in cold water for 15-30 minutes. Cook sweetcorn cobs over hot coals for 15-30 minutes, turning often. If you don't have hot coals at your disposal, cook the sweetcorn cobs on a preheated lightly oiled barbecue hot plate over medium heat. Splash the sweetcorn cobs with cold water from time to time to create steam, and turn them every few minutes. If the barbecue has a lid, cook the cobs mostly with the lid down. They'll take 25-35 minutes to cook. Remove from heat and leave to cool.

2 To roast the tomatoes, put them cut side up in a shallow tin, such as a jelly-roll pan, lined with parchment paper. Sprinkle with a little sugar and a little sea salt, grind over some pepper and drizzle with a little oil. Bake in an oven preheated to 450F for 15-20 minutes until tomatoes start charring around the edges and losing shape.

3 When sweetcorn cobs have cooled enough to handle, remove husks and slice off kernels. Put corn kernels in a large bowl. Pour most of the lime juice and all the oil over the corn kernels and half a teaspoon of sea salt and a little black pepper. Add garlic and cilantro and stir well.

4 Halve avocado, remove stone and peel. Cut into cubes or slices and sprinkle with remaining lime juice. Season with salt and pepper. Put avocado and tomatoes on top of the corn salad. Mix together gently and serve immediately.





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