Recipes

This zesty corn and cabbage slaw is a perfect dish to bring along for a late summer feast. It gets better as it sits, and comes together quickly - allowing you to focus your energy on soaking up the last sunny moments of the season.

3 heaping cups thinly sliced cabbage

Fine sea salt to season

2 tablespoons lime juice, from 1-2 limes

2 teaspoons lime zest

1 large ear of corn

1 tin Ekone Original Smoked Oysters

2 tablespoons olive oil

1 tablespoon finely minced jalapeño, seeds removed if you want less heat

A handful of cilantro, roughly chopped

Add the cabbage and a generous pinch of salt to a medium mixing bowl. Assertively massage the cabbage, until its structure has notably relaxed. Add the lime juice and zest, mix to combine, and set aside to marinate while you char the corn.

Heat a large cast iron pan over medium-high heat. Cut the corn off of the cob, and add the kernels to the hot cast iron in a single layer. Cook the corn, undisturbed, until it begins to char. Season with a pinch of salt, and remove from the heat.

Add the charred corn, smoked oysters, olive oil, jalapeño, and cilantro to the marinating cabbage. Toss to combine, then taste for seasoning. Adjust with another pinch of salt if necessary.