Black Corn Salad

What is Black Corn?

Black corn is native to Peru, it is often known as Aztec Corn or Mexican corn. Black Aztec is an heirloom corn variety, it has a deep purplish/black kernels.

Black corn contains a plant pigment called anthocyanins. It has anti inflammatory and antioxidant benefits and contains many essential nutrients such as iron, thiamin, riboflavin, niacin, magnesium, folate, phosphorus, and vitamin A.

Black corn stains very easily, it has a chewy starchy texture. It can be cooked in many ways such as boiling, grilling, steaming or roasting. It’s slightly tougher and less sweet than yellow corn and it can be used in many recipes such as salsa, salads, tortilla and cornmeal. It is not readily available in the UK but can be found in many specialist greengrocers. 

Black corn is very popular in Mexican cuisine which is really colourful and rich in flavours. Why not check out this Mexican Food Guide for some inspiring dishes to try.

Yield: Serves 2

Author: Nayna Kanabar

Black Corn Salad

Crunchy black corn salad with a spicy Indo Chinese dressing.

prep time: 15 Mcook time: 55 Mtotal time: 70 M

Ingredients:

• 1 tablespoon apple cider vinegar
• 1/2 teaspoon chilli flakes
• 2 tablespoons olive oil
• Juice of 1 lime juice
• 1/2 teaspoon salt
• 1 tablespoon soya sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon fresh ginger paste
• For Salad
• 1 Black corn on the cob
• 1/2 cup shredded cabbage
• 1 carrot peeled and grated
• 1/2 red capsicum finely diced
• 1/2 yellow capsicum finely diced
• 1/2 green capsicum finely diced
• 8 mini silver pickled onions cut into quarters
• 1 tablespoon red pickled jalapenos finely diced
• 8 baby tomatoes cut into quarters
• 2 sprigs coriander finely chopped

Instructions:

1. In a large saucepan add the sweet corn cover with water and boil until tender. This took almost 45 minutes as black corn is very tough.
2. Once the corn is cooked cool it and then remove the kernels.
3. In a large bowl add the sweetcorn kernels, carrot, capsicums, pickled onions, tomatoes, and jalapenos and coriander. 
4. In a jar with a lid  add the vinegar, olive oil, soya sauce, lime juice,salt, pepper, chilli flakes,and ginger. Put the lid on and shake it all together.
5. Pour the dressing  onto the vegetable mixture and toss together.
6. Serve immediately.

NOTES:

You can use yellow corn if black corn not available.

Created using The Recipes Generator