Two ways with corn on the cob
Take corn on the cob to the next level with these flavour twists. You could also cook the corn on the barbecue first.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the feta and thyme corn on the cob
- 2 corn on the cobs, blanched
- ¼ tsp garlic salt
- 1 tsp runny honey
- 2 sprigs fresh thyme, leaves only
- ½ tsp cumin seeds
- 150²µ/5½´Ç³ú feta, crumbled
For the lime and paprika corn on the cob
- 2 corn on the cobs, blanched
- 75g/2½oz unsalted butter, softened
- 2 sprigs fresh dill, finely chopped
- 1 banana shallot, finely chopped
- 1 lime, zest and juice
- ¼ tsp smoked paprika
- salt and freshly ground black pepper
Method
To make the feta and thyme corn on the cob, heat a griddle pan over a high heat and cook the corn on the cobs for 5 –8 minutes, until slightly charred on all sides.
Mix the garlic salt, honey, thyme and cumin in a bowl and brush over the corn. Sprinkle over the feta and serve.
To make the lime and paprika corn on the cob, heat a griddle pan over a high heat and cook the corn on the cobs for 5 –8 minutes, until slightly charred on all sides.
Mix the softened butter, dill, shallot, lime and smoked paprika together in a bowl and brush over the corn. Season with salt and pepper and serve.
