This is a hearty salad that will stand on its own as a filling and satisfying lunch or dinner.
Fresh sweetcorn doesn't need much cooking. Two or three minutes is enough in this recipe. To prepare the corn for cooking, stand the cob vertically on a chopping board, hold it firmly and just cut the grains off from top to bottom. Don't cut too deep into the cob as you'll end up with woody bits in your salad. Tinned corn doesn't need any cooking, so if you're going to use that, just add it at the end and stir it in.
2 or 3 carrots
Half an onion
1 cob of sweet corn (or half a can)
A bunch of coriander
A few lettuce leaves
A little olive oil
Salt
Peel the carrots and cut into wedges, or pieces 1-2cm thick and about 5 cm long. Slice the onion and fry the carrot and onion pieces on a medium heat for 15 minutes, or until the carrot is soft and browning slightly. Add a little salt and the corn grains and cook for a further 2 or 3 minutes.
Put the cooked vegetables into a bowl and let them cool off a little before adding chopped coriander, shredded lettuce leaves and a splash of oil. Mix everything up and serve warm immediately, or put it in the fridge to serve later cold.