We’re so happy to see organic sweetcorn in the boxes again. Try making this delicious, Mexican inspired dish (from Jennifer Joyce on bbcgoodfood.com) using seasonal tomatoes and onions. Or, if you have more kitchen time to spare, have a go at some Mexican tamales which employ corn husks as wrappings (e.g. www.thespruceeats.com/garden-vegetable-tamales-3029744) and a fermented salsa to go with it (www.livesimply.me/fermented-salsa-homemade/). With your leftover naked corn cobs, stripped of their sweet kernels, make a simple corn stock for a chowder – adding a bay leaf or two and some black peppercorns.
- 2 sweetcorn
- 400g can black beans, drained and rinsed
- 1 avocado, cut into chunks
- 200g cherry tomatoes, halved
- 4 spring onions, roughly chopped
- 100g feta cheese, crumbled
- lime wedges, to serve (optional)
- For the dressing:
- 1 tsp ground cumin
- 1 tbsp chipotle Tabasco sauce (or regular Tabasco)
- 2 limes - juice and zest
- 1 tbsp sherry vinegar
- 2 tbsp extra-virgin olive oil
- Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
- Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.