Charred Corn Salad with Coconut & Curry Leaves

Smokey, creamy, sour and a little bit sweet. All good things and a breeze to make. Ideally get yourself some fresh curry leaves, mine were out of a jar and aesthetically didn't have quite the same effect. Yummy nevertheless.

Serving Suggestion: alongside a juicy Chorizo & potato hash and Gazpacho to start.

Difficulty Level: 2

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Ingredients:

Serves 4.

• 4 corn on the cob, husks discarded

• 60g coconut oil

• 3 tbsp coconut cream (the kind from a tin, not a jar)

• 30 fresh curry leaves

• 2 tbsp lime juice

• 5g coriander leaves, finely chopped

• 5g chives, finely chopped

• 1 spring onion, finely chopped

• Flaked sea salt

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Method:

1. Place a cast iron pan on a high heat. Once very hot, char the corn for about 8 minutes, turning throughout until nicely charred. Transfer the corn to a large bowl, cover with a plate and leave for 10 minutes to soften. Use a sharp knife to shave the kernels from the cob into a bowl.

2. Heat the coconut oil in a large saute pan on a medium-high heat. Once hot, add the curry leaves and fry for 30 seconds, until crisp. Remove the curry leaves with a slotted spoon and set them aside, leaving the oil in the pan. Lower the heat to medium, then add the coconut cream, corn and 1/2 tsp flaked salt and stir fry for 2 minutes.

3. Leave the corn to cool for 5 minutes, then stir through the lime juice and herbs. Mix well, transfer to a platter, top with the crispy curry leaves and serve.

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