Summer for one
Summer meals for one are problematic. The temptation is to gorge on stone fruits or one vegetable, the effort of prepping everything for a salad just too much in the heat, the alternatives of soup, toasties or baked potatoes too stodgy and warming. The result is a vague feeling of dissatisfaction with whatever is selected for dinner, a not-quite fullness that leads to the ice cream tub. Sweetcorn is the answer though, and I don’t mean to the question of dessert. Sweetcorn in desserts is plain wrong; apologies to those Malaysians who love their ais kacang. But for mains, corn can be turned into a full meal in any number of quick ways; grilled and topped with crumbled feta and bacon; stewed with beans in a succotash; or heated over a hob with some pork, tomatoes and a bit of chilli like here. Satisfying and summery.
Summer sweetcorn salad
Adapted slightly from The Kitchen Sink
6 small slices salami, chopped into small chunks
2 large spring onions, green and white parts, finely chopped
1 jalapeño, minced
1 large potato
8 cherry or baby plum tomatoes, halved
1 ear of corn, kernels cut from the cob with a knife
1 tablespoon cider vinegar
1 tablespoon chopped chives
1. In a medium frying pan heat the salami over a medium heat, until it starts to release its fat and crisp up a bit. Add the spring onions and jalapeño and cook for another couple of minutes.
2. Meanwhile, microwave the potato for 5 minutes, or until just cooked through. Carefully chop the cooked potato into 1-inch chunks and add to the pan.
3. Add the tomatoes and corn kernels to the pan and stir. Cook for a minute or so, until just heated through, then stir in the vinegar, chives and a little salt if you think it needs it (the salami makes it quite salty anyway). Serve immediately.