As New Yorkers, Sean and I depend squarely on FreshDirect for our regular groceries, in addition to ordering Indian groceries online and picking up small things from local Harlem grocers and butchers, and the odd trip to WholeFoods. I must admit that one thing I look forward to each week on FreshDirect is their section “Great Right Now Produce” highlighting their best seasonal fruits and vegetables from organic Granny Smith apples to local New York lettuce. For instance, a couple of weeks ago my eyes immediately stopped on farm fresh corn on the cob from a local New York farm in the Hudson Valley called Altobelli Family Farm. This week, it’s no longer on offer, hence the beauty of local, seasonal produce. The temperature in Manhattan has been quite warm, but suddenly dipped, as it always seems to do. Daily highs are now around 55F-60F, which definitely means I need to pull out my jacket. For me, the perfect transition from Summertime to Fall are dishes like this Grilled Corn & Coconut Salad. You can enjoy it hot or cold.
Grilled Corn & Coconut salad
- 3 fresh cobs of corn
- 1/2 medium onion, chopped
- 1/4 teaspoon black mustard seeds (if you can’t find these, easily substitute with McCormick’s yellow mustard seeds)
- 2 tablespoons canola oil
- 1/8 teaspoon red chilli flakes
- 3/4 teaspoon salt
- 3 teaspoons unsweetened dried coconut
- Fresh cilantro, for garnish before serving
- Heat barbecue or grill pan to medium-high. Grill cobs of corn and keep turning until it’s roasted and slightly blackened (about 10-15 minutes). Remove grilled corn on the cob to a platter or cutting board and allow to cool.
- In a medium-sized skillet or frying pan, heat canola oil on a medium flame. Add mustard seeds and cover immediately with a matching lid and reduce flame slightly to medium-low. The mustard seeds will begin popping (sounds like light popcorn); when you can’t hear the popping anymore, add the red chilli flakes, followed by chopped onions and sauté until they are golden and glossy.
- Taking a sharp knife, slowly slice the corn off the cob and add corn to skillet, along with salt, unsweetened dry coconut and mix well. Cook through for 2 minutes until heated through. Adjust for salt.
- Garnish with fresh cilantro and serve hot or cold.