"The secret to juicy corn is boiling fresh cobs for a good half hour. If you cook them for less time the corn wrinkles and has a drier texture. In a simple pasta and sweetcorn salad, like the one below, that extra liquid provides an essential contrast to the pine nuts and risoni. It's one of many Mediterranean salads we like to make at home that are meals in their own right."
"Parsley and preserved lemon dressing 1 bunch of flat leaf parsley, coarsely chopped 1 green chilli, stem removed 1 garlic clove, peeled 1 whole preserved lemon, including the flesh, chopped cup (125 ml) olive oil Place the corn cobs in a large saucepan of cold water. Bring to the boil, then cook at a rapid simmer for 30 minutes. Remove from the heat and leave to cool in the cooking water."
Boiling fresh corn cobs for 30 minutes preserves moisture and prevents wrinkling, producing juicy kernels. The extra liquid from properly cooked corn enhances a pasta and sweetcorn risoni salad, and balances toasted pine nuts and chilli. Mediterranean-style salads can function as sides, meze, snacks or main courses. A Waldorf with apple and salty ingredients offers fresh crunch and works well at barbecues or picnics. An eggplant, tomato and almond salad gains depth from deep-frying eggplant to a deep golden colour and adding almonds and pine nuts for crunch. Visit local farmers' markets for seasonal produce and master a few dressings, such as a parsley and preserved lemon dressing.
Read at www.theguardian.com
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