Begin with an array of fresh (local) veggies and roughly chop everything into smallish bite-sized pieces. And obviously, if you can’t get fresh corn use some frozen or canned—it’ll still taste delish! Here’s what I used:
Torn radicchio leaves
Mint leaves (keep them whole)
Jalapenos (sliced into rings)
Shuck the corn and use a knife to slice the corn off the husks. Get as close to the husk as possible so you don’t leave any delicious corn uneaten.
Heat up some oil or butter in a frying pan on medium/high heat and when hot, add half of the spring onions and all the corn, get loads of salt and pepper on there. Use your spatula to break up any corn kernels that are still attached to each other and gently fry for a few minutes. Then jack up the heat to get some good char marks on everything. If you’re able to BBQ your corn well then I’m really jealous of you.
While the corn is toasting, toss all the remaining ingredients (except the mint and jalapenos) in a big salad bowl and squeeze lemon and/or lime juice all over everything. Season with more salt and pepper—I even used a bit of paprika which was genius— and toss well.
Remove the corn and allow it to cool down before tossing with the rest of the veggies. Serve, and top with jalapeno rings and fresh mint leaves (maybe a little lime wedge too which I didn’t get into these pics).
TASTE HACK: If you’re not vegan, try getting some halloumi all up in this salad.