SMOKY CORN SALAD (O)

SMOKY CORN SALAD (O) image

Yield 4 people

Number Of Ingredients 9

2 large corn cobs, in their husks
15g lemon thyme sprigs
1½ tbsp lime juice
½ tsp maple syrup
2 tbsp olive oil
1 green chilli, thinly sliced
Salt
10g each picked coriander, mint and parsley leaves
2 spring onions, thinly sliced

Steps:

Remove the husks from the corn and use 30g of the husks and the lemon thyme to line the base of an extra-large pan or wok into which you can fit a metal colander, rack or steaming basket. You'll also need to be able to seal the pot with a tight-fitting lid. Top and tail the corn cobs and cut each in two widthways. Put the pan with the husks and thyme on high heat and, once they begin to smoke (after about four minutes), put the corn in the colander, place inside the hot pan and cover tight with a lid. Leave on high heat for five minutes, remove from the heat, then leave, covered, for five minutes more. Take off the lid and set the pan aside until the corn comes to room temperature. Stand each corn half on a work surface and, using a large, sharp knife and cutting from top to bottom, shave off rows of kernels. Try to cut deep enough into the cob so that some of the kernels come off in clusters - this isn't essential, it just looks good. In a large mixing bowl, whisk together the lime juice, maple syrup, olive oil, chilli and some salt. Add the herbs and spring onion, toss and taste for seasoning. Gently mix in the corn and serve.