I had really been craving sweet corn. My husband absolutely hates it due to an unfortunate head butting incident in the playground that resulted in concussion and vomiting. But that was 26 years ago, and I couldn't go another summer without those sweet nuggets of loveliness. Normally I would barbeque it or boil it and serve with salt, pepper and olive oil but he really can't abide it so close to naked. Even my salsa is really not his favourite. Fritters are ok, but in this fine weather (or it least it was 2 weeks ago when I started writing this post!), a little heavy and I also thought, given his hankering for chilli, something with heat might help.
I first found inspiration for this in an article for Gourmet Traveller but I've tinkered with it quite a bit - particularly the substitution of the red rice for white, doubling the dressing etc. The nutty flavour of the red rice counters nicely with the sweetness of the corn and takes the citrus spiced dressing beautifully. I suspect normal brown rice might not be as good so if you don't have that then use white.
And did I mention it was vegan? In a truly superb and natural 'it just happens to be vegan' way. If you want a bit more protien you could supplement it with toasted tamari seeds. Vegetarians may want to add some scrambled egg. If you prefer meat I suspect it would go very well with chicken. Or just have it as it is, preferably outside. It's also a teeny bit Mexican, although unlike Jamie Oliver this week am not sure I'd presume to tell Mexican's how to cook their own food, so lets just call it Mexican inspired!
100g red camagure rice
2 ears of corn, peeled of husk & stingy bits
400g tin of blackbeans, drained & rinsed
small bunch corriander, chopped
3 limes, juiced
1/2 - 1 spanish onion, finely chopped
1 garlic clove, minced
2 tblsp extra-virgin olive oil
400g tinned tomatillos (drained weight about 200g, will be fine if your tin is larger or smaller) and roughly chopped
2 pickled jalapenos, chopped
Cook the rice in 2 parts cold water to 1 part rice (absorption), or in a large saucepan of boiling salted water for about 25 - 30 mins.
While that is going get everything else ready.
Halve the corn horizontally and cook for 6 - 8 minutes then refresh under cold running water. If you don't use absorption you can save on the washing up by cooking the corn in the same water as the rice, just fish it out when its ready. Then cut the kernels off - I try to keep the pieces large by cutting closely to the centre.
Halve and slice the avocados then scoop out into a bowl and pour over a bit of the lime juice.
For the dressing mix all the remaining ingredients - most of the lime, onion, garlic, oil, tomatillos & jalapenos. Season to taste but then try to leave to infuse for a bit (5 mins or so)
In a bowl mix the beans, corn, corriander, avocado & rice then pour the dressing over. Wait about 5 more mins for the flavours to absorb before serving.