I actually wanted to share this recipe last weekend but as I was in London it got delayed to today. Hopefully you guys didn’t mind the one week gap. I had a great time in London and although I didn’t get too adventurous this time around I’ll share a video all about it with you guys very soon. This week I’m excited to share this taco salad with you though.

Especially because Rob and I went sweet corn picking at an organic farm not far from us which we captured for you guys in the video. I felt like a kid in a candy store as you can see from all the silly giggling in the film. Sweet corn is basically my favourite food and I have been known to eat cobs upon cobs in a day if I get the chance.

The visit to Vidablick was a success and what I just mentioned happened several days to follow. I think I realised how filling corn really is during those few days. We actually meant to freeze some of the corn we picked for safe keepings for those cold months we know are coming but that didn’t happen. Oops. Either way it was such a grounding and exciting experience to pick our own cobs. I had no clue how corn grew when we arrived, I had seen the fields from a far. It’s not actually that common to buy corn on the cob fresh with husk and all here in Sweden. So you can imagine the blissful state I was in.

My favourite way of preparing corn on the cob is roasting it with husk and all in the oven. That’s exactly what I’ve done in this recipe to go with a quinoa taco ‘meat’ and fresh salad to take advantage of those last few summer veggies. I think people might think that it’s difficult and messy to prepare corn on the cob this way but with this method it couldn’t get easier. And the mess is sort of a little inevitable with those stringy bits coming off the corn but with a little organisation you’ll be fine. I promise!

The taste of fresh corn is so worth it as well, you’ll see if you haven’t ever tried it. In this salad it comes together beautifully with the Mexican inspired flavours and lots of fresh vegetables. Perfect for these warmer early autumn days. Although here in Sweden seem to be in full swing these last couple of days. Let’s make the most of the sunny days before they’re just a memory guys. By making this salad for example and enjoying it outside under the still warming rays.

I hope you’ll all get your hands on some fresh corn so that you can enjoy this dish but also so you can enjoy the yummiest snack/lunch/dinner accompaniment in the world straight from the cob. Now off we go having a lovely Saturday! x


ROASTED SWEET CORN + QUINOA TACO SALAD


YIELDS: 4 servings /  TIME:  30 min

Quinoa taco ‘meat’:

3/4 cup dry quinoa, I used tricolore
1 1/2 cup water
1 tbsp soya sauce or tamari
5 tbsp salsa, choose your heat
1 tsp smoked paprika powder
3/4 tsp ground cumin
1/4 tsp ancho chilli powder
Sea salt and black pepper, to taste

Salad:

2 ears fresh sweet corn
4 large handfuls baby greens, I used lambs lettuce
1 1/4 cup cucumber, diced
1 1/4 cup tomatoes, halved or diced
1 bell pepper, cut into strips
3 spring onions, sliced
1 mango, sliced thinly
1 avocado, sliced thinly
A handful of coriander leaves, ripped or roughly chopped
1 lime, cut into wedges for squeezing individually

Preheat your oven to 200 degrees celsius.

Quinoa taco ‘meat’:

Place quinoa, water and soya sauce/tamari in a medium sized sauce pan and bring to a boil. Once boiling lower the heat to a simmer and leave covered for roughly 15-20 minutes.

Once the quinoa is cooked and all the water has been absorbed place it in a frying pan. Add the rest of the ingredients and seasoning and place over medium heat. Fry until well combined and very fragrant.

Salad:

Start by roasting your sweet corn. Simply remove excess layers of husk and then place on a baking tray in the middle of the oven for 20 minutes. Then remove the husk and cut the kernels off the cob.

While your corn and quinoa is cooking you can prepare the remaining vegetables and start assembling your plates.

I like to assemble this salad straight into individual plates starting with the greens and then layering the remaining ingredients (see video). You could off course combine all your vegetables in a mixing bowl and serve family style with the other components, that’s totally up to you.

Finish off by sprinkling some pieces of fresh coriander over the top of the salad and place lime wedges on each plate for everyone to squeeze.


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