I often make up recipes on the spot. As often I forget what I made and more importantly, especially when it comes out successfully, what I put into it.
Fortunately, the partner-in-dine remembers, mostly, everything that I’ve cooked (and sometimes things I may or may not have said). And this Sunday afternoon, when she was feeling a bit peckish, she asked me to make the salad I had cooked for our New Year’s Eve dinner.
I looked completely blank: she whipped out the iPad.
Corn and dill are surprisingly not a common combination though the two ingredients work together rather well. The sweetness of the American corn makes it a perfect foil for the medicinal-tasting dill. Bacon adds a salty edge and a whole bunch of goodness.
INGREDIENTS
300 gm shelled corn
1 tbsp chopped dill
1½ tsp butter
juice of ½ a lime
1 tbsp chopped bacon, fried till crisp + ¼ tsp bacon rendering (optional)
salt and pepper to taste
METHOD
Steam the corn for about 5 minutes.
Once the corn is done, mix well with the remaining ingredients.
Serve hot.
PREPARATION TIME: 10 minutes
SERVES: 2-3
Antoine Lewis aka The Curly-Haired Cook 