Yellow Gold STORY AND PHOTOGRAPHY BY NATALIE FINDLAY
Fresh Corn Salad Serves 4 (as a side)
4 cups corn kernels or 4-5 corn cobs 2 cloves garlic, peeled and minced 2 Tbs (30 mL) olive oil 2-3 Tbs (30-45 mL) lime juice To taste salt and pepper 4 slices bacon, thinly sliced ½ small red onion, thinly sliced 200 g cherry tomatoes, halved 2 avocados, skin removed and sliced 5 sprigs lovage (or sub parsley or cilantro)
1. If using cobs, boil or roast and cut kernels from cob before adding to the salad. If you are using frozen kernels then boil for 8 minutes or roast 12 - 15 minutes in a 375º F oven. 2. In a small bowl, whisk together minced garlic, olive oil and lime juice to make the dressing. Add salt and pepper to taste. 3. In a small pan, add bacon and cook until crisp. 4. In a medium sized bowl, add corn kernels, red onion, bacon, and cherry tomatoes and mix together. Add the dressing, avocado, and lovage, and gently stir to combine.
Corn and Mushrooms Serves 3 (as a side)
Fresh Corn Salad
Y
ou know you are getting into the heat of the summer when fresh corn stands start to pop up at the side of the road. The sweet, starchy bite of each corn kernel, preferably liberally coated in butter, reminds us of being a kid again. A favourite preparation is simply to boil the peeled and husked cobs of corn
20 Culinaire | July/August 2021
in a large pot of water for 8-10 minutes, jab those holders into each end, roll the steaming hot cob around in a block of butter and enjoy. Everyone can live a happy, fulfilled life on just that one corn experience. However, if you are hankering for other ways to enjoy those pearly, yellow-gold kernels then forge ahead with these recipes.
4-5 corn cobs corn or 4 cups frozen kernels 4 slices speck, thin sliced 1/3 cup butter 125 g shiitake, oyster, enoki (or your preferred mushroom) 2 cloves garlic, thinly sliced 1 Tbs fresh marjoram leaves To taste salt and pepper 1. Preheat barbecue to medium. 2. Remove husk from corn and roast, turning the cob every few minutes, for 15 minutes. Remove from BBQ. When cool enough to handle, trim kernels from cob. 3. In a medium sauté pan, over medium
