Tag: sweet corn recipe

Ina’s Sweet Corn Salad

Leave a comment
Image of a blue dish on a wooden table with a seafoam waffle hand towel. In the dish is a salad with corn, onions and basil leaves.


Ina Garten recommended this delicious Sweet Corn Salad for a 4th of July supper and it really is perfect timing, since corn is so good right now.

The only change I made was to use a yellow onion, since I didn’t have a red one, and to sauté the onions for a few minutes because Kumy doesn’t like raw onions. I made it last night when the kids came over to grill out for a belated Father’s Day supper, with smashburgers and Samir’s Cucumber Salad which was super delicious. (I’ll ask him for the recipe.)

Ingredients:

6 ears of corn on the cob
1 small diced yellow onion (Ina uses red onion)
3 Tbsp cider vinegar
3 Tbsp olive oil
½ tsp kosher salt
½ tsp freshly ground black pepper
½ cup (or more) fresh basil chiffonade (basil cut into thin strips)

Bring a pot of water to the boil and keep a separate bowl of cold water ready. Add corn to the pot and let it cook for 3-4 minutes. The color will deepen. Remove corn from the pot and put in a bowl of cold water. Leave it there until it is completely cooled off.

Slice the corn off the cobs, and keep in a medium bowl.

In a skillet, drizzle a little olive oil and saute the onions until translucent, usually 5-6 minutes, then add to the corn.

Mix the vinegar, olive oil, salt and black pepper in a small bowl and drizzle over the corn and onions. Mix gently to coat everything.

Toss in the basil, saving a little bit for decoration. Gently mix everything together.

Top with the remaining basil and serve.

So good!

Bhuta ka Salen (Corn Curry)

2 Comments

This is the first dish I ever learned to cook when I moved to Karachi. I learned it from Kumy’s sister and mom and it remains an all-time favorite. I love to fish out the rounds of corn and dip them in the curry, but it can be messy! If you’re squeamish, cut the corn off the cobs before you cook it.

When sweet corn is in season, there is nothing better.

Ingredients:

6 ears sweet corn, cut into 1½” wide rounds
1 yellow onion, finely diced
3 Tbsp olive oil
1 large bunch cilantro, leaves and about 2″ of stems, rough chopped
2 jalapenos, seeded (if desired) and rough chopped
½ tsp ground turmeric
1 tsp salt
1 large clove of garlic (or 2 small)
1/2 cup corn water
3 Tbsp gram flour (check online for substitutes)
1 can coconut milk
½ lemon

Boil water (do not add salt!) in a large pot and cook corn pieces for 3-5 minutes, until tender. Remove from heat and drain, saving a cup or so of the corn water.

Heat oil in a large frying pan and add onion. Sauté on medium heat for several minutes until onion is soft and transparent. Let cool a bit.

Add cooked onions with cilantro, jalapenos, turmeric, salt, garlic and water, and buzz with an immersion blender or food processor until smooth. Then pour back into frying pan and cook for a few minutes, stirring constantly.

In a little cup, stir together a couple spoons of the corn water with the gram flour until smooth. Add gram flour slurry into the frying pan and cook a few more minutes to thicken, stirring frequently.

Reduce heat and add coconut milk. Stir well and finally add the sweet corn, tossing to coat with the curry.

Just before serving over rice, squeeze the juice of half a lemon over the dish. Yum!