Words and Images Amber Bremner
As a kid, sweetcorn was a permanent summer staple. Almost always served outside, as part of a barbecue meal, and leaving chins and fingers dripping with salty butter. You just can’t beat the simple joy of sweetcorn. There are, of course, ways to enjoy it and keep your hands clean.
KALE AND SWEETCORN SALAD
A simple salad that’s greater than the sum of its parts. The orange miso dressing brings out the sweetness of the corn, balanced by the generous quantity of greens. While best fresh, it can be made ahead of time and chilled for 1–2 days.
200g curly kale
2 corn cobs, husked
2 spring onions, finely sliced
2 tbsp sesame seeds
¼ cup orange juice
2 tsp white miso paste
2 tsp rice vinegar
1 tsp soy sauce
1 tsp maple syrup
1 tsp sesame oil
pinch chilli flakes (optional, or add more)
Toast sesame seeds in a dry frypan over medium heat for a few minutes until golden brown. Tip onto a plate to cool.
Simmer corn cobs for 5 minutes in salted water. Drain and refresh under cold water. Cut kernels from the cob using a sharp knife.
Wash kale and remove the tough stems. Roughly chop the kale leaves and put in a mixing bowl.
Put dressing ingredients into a small jar or sealed container. Shake to combine. Tip half of the dressing over the kale, then get in there with your hands and give it a good massage for a few minutes. The kale will soften and shrink a bit.
Add corn kernels, spring onion, sesame seeds and remaining dressing to the bowl of kale. Toss to combine. Taste a leaf and add a pinch or two of salt to the bowl if needed, toss again, then serve.