Move over, potatoes. Celebrate the Fourth with Rice, Roasted Corn and Zucchini Salad, about as all-American as it gets.
I imagine my comrades in the States will be gathering for barbecues and picnics this weekend, their patriotism pasted to their shirtsleeves like ketchup stains.
Here in England, the Fourth of July is just another manic Monday.
At Chez Flake we'll be celebrating our country's independence from the tyranny of King George. (A girl can dream, can't she?) For your potluck pleasure, this week features Rice and Roasted Corn Salad, a truly American dish. In fact, it's so foreign to these shores I had to pay dearly for sweetcorn on the cob—£1.89 for two ears. Yes, you read that right. Almost $4 for a couple lousy ears of corn. Next year, I'm plowing my garden and planting corn.
Now there's some true American enterprise.
(Still don't believe me? Cavier, or sweet corn? The choice is obvious, isn't it?)
UPDATE: Chris points out in comments that we have possibly discovered a new sea delicacy.
Rice, Roasted Corn and Zucchini Salad
2 cups uncooked white parboiled rice
3-4 medium ears fresh sweet corn (2 cups kernels)
2-3 tablespoons olive oil
3 medium zucchini, cut in 1/2-inch dice
salt to taste
juice of 2 lemons
1 tablespoon cumin seeds
3/4 cup coarsely chopped cilantro leaves
1 red bell pepper, diced
1/2 cup roasted chiles, diced
1/2 cup scallions (green onions), sliced
Cook rice according to package directions; prepare other ingredients while the rice cooks.
Slice the kernels from the cob. Place corn kernals on a baking sheet with a little olive oil. Roast in 400 degree oven 15 to 20 minutes. (Roast the whole chiles at this time, too.)
Heat a tablespoon of the olive oil in a non-stick sauté pan. Salt the zucchini and sauté it over high heat, tossing and stirring constantly, until it's flecked with brown spots—about 7 to 8 minutes. Remove from the heat, sprinkle with 2 tablespoons of the lemon juice, and toss again.
Heat the cumin seeds in a little skillet, stirring constantly, until they release a toasty aroma, then crush them in a mortar or spice grinder.
In a large bowl, combine the zucchini, corn, cumin seeds, rice, cilantro, diced red pepper, diced chiles, and scallions. Toss everything together with the remaining olive oil, and more lemon juice and salt to taste.
The salad can be served at room temperature or chilled and served cold.
Notes on ingredients: If fresh corn is unavailable (or costs too dearly) you can use frozen corn kernels, thawed briefly and prepared the same way. I didn't have a grinder that works on 240 current. I placed the seeds on a heavy plate and crushed them with the bottom of a glass measuring cup. Worked great.
