Corn Salad for Summer

I make this corn salad often with fresh corn in the summer. You could also used frozen or canned corn but I just use fresh. While using fresh ingredients you don't have to worry too much about the taste because dishes cooked with fresh veggies always taste good

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I also give this salad to my girls for school, its great for summer parties and picnics too.

Here is what you will need for a medium serving for 4 people.

Ingredients:

• 2 fresh corns
•  small tub of creme fraiche (250 gms you could take normal fat or low fat)
• 1 tsp of olive oil
• one garlic clove, pressed
• salt to taste
• few grinds of fresh black pepper
• bit of fresh lime juice
• small handful of chopped dill (goes best with this) or chives or basil

Method:

1. Take the corn in a vertical way on the chopping board and with a sharp knife, cut out the kernels. Its super fun to do but mind you the corn will dance around the work surface and the kitchen too. So make sure you put your board slightly away from the boarder.
2. Heat the oil in a pan on medium heat, add the garlic to it and roast for a about 30 seconds.
3. Now add the corn kernels and roast them for about 5-7 minutes, stirring every now and then until you see brown spots coming on the corn. This is a must as it will give a very nice colour and flavour to the salad.
4. Empty the creme fraiche in a serving bowl, add salt, black pepper and lime juice to it and mix it well.
5. Now add the corn to the bowl, add half of the dill to the bowl and leave the half to garnish later.
6. Keep it chilled until serving. Garnish with fresh dill before serving.

Tip: you can always make this salad a day before and keep it in the fridge. The next day the flavours would marinate and it will taste awesome. But the salad might also get a bit thicker as the corn will absorb the liquid. So just before serving give it a stir and add a few tablespoons of cold milk/water to the salad. I dint have dill so I used fresh Basil as a garnish.