'So, how is your retirement going?' my ex-husband asked when we were chatting on the telephone the other day. 'It's good, but surprisingly busy,' I responded. Indeed, the day that he'd called it seemed as though I'd been pottering from early morning to late afternoon — well and truly living up to the Bizzy Lizzy nickname. Thankfully, I'd made a big pot of my chilli con carne the day before, so all I had to do was whip up a tasty side dish to go with the leftovers.
To give more kick to my favourite chilli corn carne recipe, I added some liquid smoke, as well as a couple of tablespoons of the Pialligo Estate bacon jam and the jar of confit cherry tomatoes that I wrote about recently. I thought it had va-va-voom already, but those additional ingredients really made it go BOOM! And even more so the following day.
Sweet corn is one of my man's favourite vegetables and he certainly didn't complain about our quick and tasty thrown-together dinner when I served this zesty [love that word!] sweet corn salsa [another good word!] style of salad with my day old chilli con carne. So few ingredients, but all market-fresh and, when combined together, absolutely delicious!
SWEET CORN SALAD WITH TOMATO, CHILLI, CORIANDER AND LIME
2-3 cobs of fresh sweet corn
8-10 ripe teardrop or cherry tomatoes, chopped
1 bird's eye chilli, finely chopped
1 small Spanish onion, finely chopped
1 tablespoon fresh coriander leaves, chopped
juice of a large fresh lime
sea salt and black pepper (or lime and chilli salt if you have it)
Cook the sweet corn in boiling salted water for 8-10 minutes until tender. Meanwhile, combine the remaining ingredients (except the lime juice) in a serving dish and set aside. When the corn is cooked, allow it cool completely and then cut the kernels away from the cobs with a sharp paring knife. Add the corn kernels to the salsa, mix well with a large spoon, and sprinkle with the lime juice. Season to taste with salt and pepper, then serve. This quantity serves 2.
Tell me dear readers, do you like sweet corn as much as my Peter does? And do you like words such as 'zesty'?
I'm Liz, a.k.a Bizzy Lizzy,
the writer, cook and traveller behind
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NB: I use Australian standard measuring cups and spoons in my recipes.