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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.