Take me to the cornfield
Don’t you just love sweetcorn? Corn on the cob gleaming with butter; crunchy, salty, sweet. Or blinis made with fresh corn served with crème fraiche and caviar (or in my case, lumpfish roe). Dreamy. Take me to the cornfield now.
There was such a field near our house when we were kids and we’d spend hours running up and down playing hide and seek. I was recounting the story to John recently and he looked horror-struck. He then said very quietly: ‘Have you not seen the Children of The Corn movie?’. I hadn’t. It has certainly added some edge to my childhood memories. Thank you for that.
Anyway, back to the sweetcorn. I found this recipe in a magazine and immediately took to it, it’s full of fresh healthy ingredients, it has a Mexican vibe to it and you can add cheese for a bit of naughtiness.
Sweetcorn & Courgette Tacos
Loosely based on a recipe in Top Santé magazine
2 shallots, finely chopped
1 garlic clove, chopped
2 fresh corn cobs, kernels cut off
1 green chilli, seeds removed and chopped
2 large courgettes, diced
1 tbsp chopped chervil
1 tbsp chopped mint
Juice of ½ a lime
1 tbsp olive oil
Salt and Pepper
Grated cheese (optional)
Heat the olive oil in a large frying pan. Add the shallots, garlic, sweetcorn, green chilli and courgette. Cook until shallots are translucent and the other ingredients are starting to go golden. This should take about 8-10 minutes.
Add the lime juice, stir, then add the herbs. Season with salt and pepper.
Arrange taco shells on plates and carefully spoon in the mixture of vegetables. Sprinkle liberally with grated cheese.
Serves 4 as a light lunch.