This
Mexican take on a potato salad is light and fresh and works beautifully as an
accompaniment to grilled fish or anything barbequed, but is substantial enough
to have alone as lunch. It is important to dress the potatoes while they are
still warm to prevent them from drying out.
4 cobs
of corn
4
kipfler potatoes
½
bunch coriander, chopped
pinch
salt
tspn
smoked paprika
dressing
¼ red
onion, thinly sliced
juice
of one lemon
¼ cup
olive oil
salt
to taste
Peel
potatoes and boil until just tender. Steam or microwave cobs of corn. (I find
the easiest and quickest way to do this is to put the whole cob, in its husk,
in the microwave for 4 mins – you don’t need to put it on a plate or in a dish
or add water as long as it is in its husk). Peel husks off and spray corn with olive
oil and sprinkle over salt and smoked paprika. Heat a griddle pan to high and
place corn on turning every few minutes until you have nice black char marks. (You can also do this on the bbq). Don’t
worry if you hear corn kernels popping.
Put
the onion in the lemon juice and set aside for at least 5 minutes. Add the oil and salt to the lemon juice and
onions and mix. Once the potatoes are tender, rinse in cold water, drain, pat
dry and slice. Add half the dressing to the potatoes and toss gently.
Holding
the corn vertically, run a sharp knife down along the centre to remove the
kernels in sheets. Add corn to potatoes, and combine with coriander and
dressing. Toss gently to combine and scatter with extra coriander leaves.
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