Ingredients
Method
1.Toast the cumin seeds in a dry pan until they are fragrant. Set aside.
2.Halve the spring onions lengthwise, lightly oil the pan (or a barbecue grill plate) and char-grill until the spring onions have softened. Set aside.
3.Add corn to the pan (or grill plate), then cook on high heat until charred and slightly “dried out” and chewy in texture.
4.At least 15 minutes before serving, mix everything together in a large bowl, using your hands to toss really well.
5.Taste only after 15 minutes (which gives the flavours time to settle in and get to know each other), then add extra salt, chilli and/or lime until all the flavours are really humming.
6.Serve the salad with extra cut limes and coriander.
Charring corn gives it a deliciously chewy texture and intensifies the flavour. Shower the salad with micro-planed Parmesan cheese and add chunks of avocado and call it a meal!
Note
