• Sam Dins

Summer Diary - 10/01/2020


1 ear of corn

1 carrot

100 ml white wine vinegar

1 ½ tbsp South Karori honey

50 ml water

1 tsp finely diced green chili

2 tbsp olive oil

Salt and pepper

Coriander leaves

I peeled and de ‘silked’ the corn then placed it over the gas flame on the stove. It crackles and spits a little aggressively, almost like garlic frying in hot oil. Then, I grated the carrot (no bother even peeling it) and placed it into a bowl. Make sure to keep an eye on the corn, turning every so often so all sides are niced and charred. In a separate bowl, mix the vinegar, honey, water, green chili and olive oil. Pour this over the carrot and stir well. Season liberally with salt and pepper. Leave this to pickle for about 5 minutes. Once the corn has charred well, place on the chopping board and run the knife down all the sides to remove the kernels. Mix them through the carrot, finish with some torn coriander, stir and serve.

I served this once with braised lamb leg and buttermilk rolls. Sweet, fresh and acidic against the rich lamb and buttermilk. Today I will serve it with some pan fried butterfish, soft tortillas and some homebrew hot sauce.

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