Corn recipes Archives

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Baked creamed corn with Peppadew jellies

35 minutes

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Grilled spiced flat roast chicken with marinated corn

30 minutes

Mielie recipes

Spicy beef flank with corn and avo salsa

5 minutes

Corn recipes

Steamed salmon with Thai corn puree

5 to 10 minutes

Chops recipes

Cumin and lemon pork chops and corn salsa

35 minutes

Asian recipes

Thai coconut and corn soup

20 minutes

Pan-roasted dorado on fresh corn salad

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

4 portions dorado, about 200g each, filleted but not skinned
Olive oil
Maldon sea salt and milled pepper
Baby cos leaves

For the corn salad:

4 large sweet corn cobs
2 tablespoons good olive oil
3 tablespoons thick mayonnaise
2-3 tablespoons snipped chives
1 sweet red pepper, finely chopped
1 chilli, finely chopped (optional)

Method

Wash and dry the fish well. Slash the skin side. Oil and season the fish with salt. Pour a little olive oil into a heavy pan and heat on medium to high.
When hot enough, add the fish, skin side down. Cook for about 4 minutes until well browned and seared. Flip and do the same on the other side.
The fish should be beautifully browned outside but still moist. Add pepper to taste.
Meanwhile prepare the corn. Slice off the kernels with a sharp knife. Blanch in a saucepan of unsalted boiling water.
Drain and mix with the rest of the ingredients. Season to taste. Place the corn in wide bowls or large plates. Top with the fish and a handful of leaves. Add a squeeze of lemon juice and drizzle with olive oil.

TASTE’s take:
I used dorado, but cob or yellowtail would be good too. Go for what’s freshest and best. Pan roasting means that the fish is cooked in a minimum of oil until it’s nicely browned and crusty on the outside, and still moist inside.

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Pan-roasted dorado on fresh corn salad

Pan-roasted dorado on fresh corn salad

Ingredients

Method