Geila Hocherman’s Cinco de Mayo Recipes – Part 2

[Geila gives us two more superb recipes! Editor]

Sweetcorn Salad

Photo by: Antonis Achilleous, Kosher Revolution on page 137

Serves 6

This delicious – and beautiful – salad began with a bag of sweetcorn kernels I’d scraped from cobs served at a barbecue. In my house, company is a constant. To feed a hungry crowd one day and to use up the kernels, I invented this salad. With toasted pine nuts, onion, pepper and a tantalising sesame oil-based dressing, the salad goes beautifully with my Surimi Crab Cakes with Red Pepper Mayonnaise or with any grilled meat or fish.


  • 1 teaspoon grapeseed or rapeseed oil
  • 1/2 cup pine nuts
  • 6 corn on the cobs
  • 1/2 cup sugar, if needed
  • 1 orange, yellow or red pepper, cored, deseeded and cut into 1/4 inch dice
  • 1 red onion, diced
  • 4 scallions, white part only, sliced
  • 1/2 cup chopped cilantro
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon mirin
  • 1/2 teaspoon kosher salt


  1. In a small frying pan, heat the oil over a medium heat. Add the nuts and toast, stirring, until aromatic and beginning to color, about 3 minutes. Set the nuts aside.
  2. Fill a large pan with water and bring to the boil. Taste the sweetcorn; if it’s not sufficiently sweet, add the sugar to the water. Add the corn on the cobs and cook until just tender, 5–7 minutes. Drain, and when the cobs are cool, cut off the kernels using a large knife. Transfer the kernels to a large bowl.
  3. Add the pepper, onion, spring onions, cilantro and reserved nuts, and toss. In a small bowl, combine the sesame oil, vinegar, mirin and salt, and blend well. Pour over the sweetcorn mixture and toss well. Serve at room temperature or chilled.

Geila’s Tip

Never add salt to the water in which you boil sweetcorn. It toughens the kernels.


Coconut Flan


  • 1 cup sugar
  • 1 tablespoon corn syrup
  • ¼ cup water
  • 8 eggs
  • 1 15 ounce can cream of coconut- Roland, coco lopez
  • 2 tablespoons Mexican vanilla


  1. Preheat oven to 300.
  2. Place sugar and corn syrup in small heavy bottomed saucepan with the water and stir.  Over medium heat let the sugar melt until it begins to turn color.  Once coloring has begun you may swirl the pan. When the caramel is medium amber pour into a greased 9 inch pan that has been placed on a dishtowel in a roasting pan.
  3. Blend together the vanilla, eggs, and cream of coconut.  Pour the mixture over the caramel.  Place pan in oven and fill with hot water that comes half way up side of pan.
  4. Bake for one hour or until custard is set and knife comes out clean.
  5. Cool completely.  Run knife along edge and invert onto a plate and serve.


Geila Hocherman


Geila Hocherman’s Cinco de Mayo Recipes – Part 1

Geila Hocherman & Costas Mouzouras – Passover Food and Wine Pairing – Recipes – Part 2

Geila Hocherman & Costas Mouzouras – Passover Food and Wine Pairing – Recipes – Part 1

Chef Geila Hocherman’s Hamentashen With Four Fillings

The Peppermill & this Evening’s Radio Show

Pecan Pie – Part 2 – Maple Pecan Pie

Kosher Revolution

A Conversation with Geila Hocherman

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