Summer corn off a roadside stall, still in the husk, still warm. Char it dry in a pan until the kernels blister and pop. Avocado goes in cold and barely cut. Curry leaves, crispy chickpeas and mustard seeds land on top at the end, which is the only way to keep them crisp.
20 mins. Serves 4.
Ingredients
- 4 Corn cobs, husked
- 2 Avocados, firm-ripe
- 2 dessertspoons Plateit Bombay Chilli Crunch
- Red onion, sliced fine, half
- 1 Lime
- Coriander, chopped, a handful
- Salt, to taste
Method
- Cut the kernels off the cobs. Stand each cob in a bowl and run the knife down, or you will be finding corn for a week.
- Dry pan, high heat, kernels in one layer. Leave them alone 3 mins, then toss. Repeat until blistered and smoky.
- Tip into a bowl and let them cool to just warm. Onion, lime juice and salt stirred through.
- Cut the avocado into thick pieces and fold in once, gently.
- Spoon 2 dessertspoons of Plateit Bombay Chilli Crunch over the top with the coriander. Do not stir it in.
Do this: Any leftovers become tomorrow's toast topping. Warm, on sourdough, with an egg.
