Sweet corn is one of summer’s simplest, purest pleasures. A fresh-picked ear, grilled to caramelized perfection and lightly buttered, offers incredible, complex sweetness, an intoxicating texture and plenty of nutrition benefits to boot.
But many people have convinced themselves that sweet corn is bad. That’s a shame. It’s easy to take a few real nuggets of fact and use them to come to a distorted conclusion about this super-delicious summer veggie.
Serves 4
4 skinless salmon fillets, about 175g each
1 tablespoon Jamaican jerk seasoning
4 corn on the cobs, halved
3 tablespoons olive oil
1 red onion, sliced
250g okra, trimmed
50g butter
1/2 teaspoon paprika
1/2 teaspoon ground nutmeg
Salt
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1. Rub each of the salmon fillets with the Jamaican jerk seasoning and set aside
2. Bring a large saucepan of lightly salted water to the boil and cook the corn on the cob pieces for 15 minutes until tender.
3. Heat 2 tablespoons of the oil in a large, heavy-based saucepan and cook the onion over a medium heat, stirring frequently, for 2 minutes. Add the okra and cook, stirring frequently, for 4 minutes until beginning to soften. Drain the cobs well, add to the pan with the butter and spices and toss for a further 2 - 3 minutes until lightly browned in places.
4. Meanwhile, heat the remaining tablespoon of oil in a large, heavy-based frying pan and cook the salmon fillets, spice-side down, over a medium heat for 3 - 4 minutes, then turn over and cook for a further 2 minutes until cooked through. Serve hot with the corn and okra mixture.
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