| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 170 | 8g | 1g | 24g |
| sugars | fibre | protein | salt |
| 6g | 3g | 5g | 0.1g |
From where I stand, the beauty of creating recipes is the ability to draw inspiration from my surroundings, whether that’s the rugged backdrop of the Colorado Rockies or the vibrant array of fresh produce at a local farmers market. Take for example one of my recent favorites, the Calabaza Flower and Corn Salad. It’s a versatile dish that manages to embody both the refreshing crispness of summer and the robust heart of mountain living.
The Inspiration Behind Calabaza Flower and Corn Salad
When the sunsets paint vibrant hues across the Colorado skies and cool breezes nip at your nose, there’s a craving for something wholesome and fresh – a dish that flames your appetite and soothes your soul at the same time. That’s when my thoughts turn to this salad. It embodies the bright bursts of colors blooming in spring and the hearty meals relished with my partner, Gordon, during our camping trips in the wild Rockies.
Like the ever-popular French Ratatouille or the colorful Greek Salad, the layers of fresh ingredients in our Calabaza Flower and Corn Salad sing in harmony. Yet there’s something unique, something distinctly refreshing, about this recipe – much like the Rockies themselves.
Health Benefits of the Salad
Yet what I love about this recipe extends beyond its taste and into the realm of health. Calabaza flowers, for instance, are low in calories, and a great source of Vitamin A and C, which harbor many benefits for our eyesight and immune system. Corn, on the other hand, provides our body with vital minerals like zinc, magnesium, copper, iron and manganese. The presence of cucumbers and tomatoes further add hydration and a boost of beneficial antioxidants to this salad. Last but not least, the heart-healthy olive oil and lemon juice dressing not only adds a zesty flavor but elevates this dish’s nutritional profile.
So, the next time you’re yearning for a connection with nature, try your hand at this vibrant healthy dish. And let this Calabaza Flower and Corn Salad bring a touch of the Colorado Rockies to your table!
Served as a side with grilled trout or venison, the very specialties of the Rockies, it’s a pairing that never disappoints. Every bite brings the outdoors indoors, injecting a sense of energy and vivacity to our meals.
What You’ll Need
- 2 cups of fresh Calabaza flowers
- 1 large ear of corn
- 1 ripe tomato, diced
- 1 red onion, finely chopped
- 1/2 cucumber, diced
- 1/3 cup of basil leaves
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Method
Step One
Start by preparing your vegetables. Clean and chop the 2 cups of fresh Calabaza flowers. Shuck the ear of corn and remove the kernels with a sharp knife. Dice the ripe tomato, finely chop the red onion, and dice half the cucumber.
Step Two
Heat a large pan with 2 tablespoons of olive oil over medium heat. Add the corn kernels to the pan and saute for about 2 minutes, or until the kernels begin to take on a little color.
Step Three
Carefully add the chopped Calabaza flowers to the pan with the corn. Saute the mixture for another 2 minutes, taking care not to burn the flowers.
Step Four
On a large serving bowl, combine the sauteed corn and Calabaza flowers with the diced tomato, chopped onion, and diced cucumber. Stir the ingredients together gently, making sure they’re well combined.
Step Five
Pick the basil leaves from their stems and tear them into smaller pieces with your fingers. Add the torn basil leaves to the bowl with the other ingredients.
Step Six
Drizzle the juice of one lemon over the entire salad. Season with salt and pepper to taste. Toss the salad gently once more to ensure the lemon juice and seasonings are evenly dispersed.
Step Seven
Let the salad sit for a few minutes before serving to allow the flavors to meld together. Enjoy your Calabaza Flower and Corn Salad as a refreshing summer side dish or a light meal.
