Nothing could be simpler than this barbecued corn and green bean spiced salad, and it too is festively vibrant.
Caren
BARBECUED CORN AND GREEN BEAN SALAD WITH MEXICAN SPICES
Serves 8-10 as part of a meal.
4 sweet corn cobs, husks removed
500 gm green beans, trimmed
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Sea salt and black pepper
50 gm butter, sliced
2 teaspoons Mexican spice blend or a combination of paprika and ground cumin
Heat the barbecue to medium.
Place the corn cobs on the barbecue for 10 minutes, turning regularly, until they are just beginning to char. Remove and allow to cool enough to handle.
Meanwhile blanch the beans in boiling water for one minute, drain and, just before the corn is ready, place them on the grill plate to char a bit.
Hold the cobs firmly and cut the kernels off the cob into a bowl.
Add the beans to the corn and toss with the oil, vinegar, salt and pepper to taste.
Tip the mix onto a serving platter, dress with the butter and scatter the spices over the top.