Bermuda corn is in season! Which means buttery mouths all round. It’s so good! And a grand thank-you to our local farmers. I just love it when food pops up at special times of year. I still remember being excited for strawberries in the summer and clementines only at Christmas; there is something about scarcity that makes things so much more appealing.

Of course, food manufacturers do know this too, which is why you can only buy Mini Eggs at Easter.

However, generally we have an on-demand food system and can get whatever we want, whenever we want it. Bermuda corn is still a rarity though, and long may that continue.

If you have been breaking out the barbecue, then definitely give this side a try. It’s quick, easy and you can make it ahead of time, just adding the avocado at the last minute.

You can absolutely use tinned corn for this, but if you have the time or have leftovers on standby, then slicing Bermuda corn off the cob would work well too, adding something special to your flavour profile.

While this is totally versatile, try not to skip the jarred, roasted red peppers.

The texture contrast is great and they are so delicious. They are on the shelves of Miles (near the olives!) and most other grocery stores, too.

While this is intended as a side, it’s easy to make it into a vegetarian or vegan main, too.

Simply serve it on a bed of quinoa and add one other type of bean into the mix. Pinto or butter beans would also work well.

When putting vegetarian or vegan dishes together, you want to combine different types of plant-based proteins so having a few different types of bean is helpful.

This increases your exposure to the varying amino acids in plants, which is in contrast to animal proteins which are “complete” and have all amino acids present.

Whichever way you make it, enjoy!

Mexican-style Summer Salad

(serves 6)

Ingredients:

2 heads of Romaine lettuce, finely shredded or any mixed salad you like

1 tin of black beans, drained and washed

1 tin sweetcorn, drained and washed or fresh Bermuda corn

1-2 jars roasted red or yellow peppers, diced, equivalent to 1-2 fresh peppers

1 cup of mixed cherry tomatoes, sliced in half

1 ripe avocado, diced

Large handful of chopped cilantro

Optional:

Crumbled organic feta cheese, crumbled organic tortilla chips.

Dressing:

¼ teaspoon cumin, salt, pepper, juice of one lime and 2 tbsp olive oil. Add a dash of maple syrup if you like a salty/sweet contrast.

Method:

Throw everything together in a large bowl and toss! Check seasoning and add more dressing or seasoning if you like.

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda