Pan Seared Sweetcorn Salad

This salad is one of my favorites, it's sweet because of the corn but what I really love is the very slight North African vibe from the cumin.  I backpacked in Africa during my gap year (which now seems a HUNDRED years ago) and the smell and taste of cumin takes me back to the sights and sounds of the Medina's of Marrakesh where they would sell enormous sack loads of every conceivable spice.

Back to modern day reality.

It does involve a certain amount of chopping.  I'm afraid I'm not one of those people who say this sort of mindless activity is soothing.  I run out of patience with mindless activity very quickly but I can just about manage a cucumber and a couple of tomatoes.  If you feel the need to "beef" this salad up a bit, add some chunks of good quality feta cheese, it's lovely with this.

Here's what you will need to close your eyes and imagine you're romaing the Medina's of Morocco.

1, 15 oz can of black beans

4 vine tomatoes seeds taken out and chopped

1 English cucumber, chopped

4 ears of corn

A large handful of fresh basil

1/2 red onion, very finely sliced (optional)

2 tablespoons of unsalted butter

1 tablespoon of Dijon mustard

1 tablespoon of red wine vinegar

Juice and zest of a lime

1 heaped teaspoon of cumin

salt and pepper

6 tablespoons of olive oil

Husk the corn and slice the kernels off down the side of each cob. 

Heat the butter in a large pan and when it's sizzling add the corn kernels.  Saute until tender.  Remove from pan and place in a large bowl.

Chop the cucumber and slice the red onion very finely and  add to the corn.

Chop and seed the tomatoes and add to the corn and cucumbers.

Drain and rinse the can of black beans and add to the corn mixture.

To make the dressing combine the mustard, lime juice and zest, vinegar, salt and pepper and olive oil and whisk until combined.

Pour the dressing over the corn and vegetables and gently stir together.  Add a very generous handful of torn basil leaves and check seasonings.  One more spritz of lime juice and the tiniest sprinkle of Maldon sea salt will add an extra special something.

If you're lucky enough leftovers the next day are lovely.

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