Simple salads really do not need recipes. That’s really the case with this Guava & Sweet Corn Salad. However, this is a salad I like very much and thought I should share it. I love guavas, both white and red. For some reason, we don’t get very good red guavas here. We do get very good white guavas, both local as well as the huge Thai varieties.
This Guava & Sweet Corn Salad happened by accident. I sat down to some work and the next thing I knew, it was almost lunch time. I had started feeling hungry and hadn’t cooked anything. There were no leftovers I the fridge either, that I could re-purpose. Luckily, I needed lunch for just myself that day. So I decided on a no-cook lunch and a salad would come together quickly. I looked through what I had and this salad was born.
This salad needs guavas that are just ripe, and still crunchy. You can peel the skin off the guavas if you prefer. If you have diabetics at home, guavas are very good for them. Research shows that guavas eaten without the skin are better for them.
Guavas and sweet corn may seem an odd combination but for some reason it works. Mildly sweet crunchy guava, sweet and juicy sweet corn, pungent onion and sweet, crunchy and mildly astringent pomegranate work together perfectly. They need nothing more than a bit of salt and pepper, and some fresh lime juice as dressing. Less is truly more here.
You can use red or pink guavas instead of the white ones and you’ll have a more colourful salad. Broken or chopped walnuts would be a great addition. Here, I chose to cook sweet corn with a little salt in boiling water. You don’t have to that and can use sweet corn as it is. Otherwise you just toss all the salad ingredients in a bowl and it’s ready to serve.