No other vegetable screams summer more than corn. We have planted a couple of plants on the farm, so we’re eagerly waiting to pluck them. Hoping they haven’t got any friends hiding inside.
Corn is such a simple vegetable to cook. It has a tough husk that protects it when your roasting or grilling on the BBQ. Locking in all its moisture and flavour.
Eating them fresh, just cooked out of the oven has to be, summer on a cob.
Other than that, try:
- Squeezing fresh lime over with a sprinkle of goats cheese and fresh coriander
- Roasting them in foil with fresh garlic butter and cumin seeds
- Cooking them on the husk and serving it with a spicy harissa
- Corn and prawn fritters with smoked paprika mayonnaise is a winner
- Or try my recipe for Roasted Corn and a spiced bird salad
Roasted corn and a spiced bird salad
(serves 6) Prep time: 20 minutes Cooking time: 20 minutes
1 pkt plain dukkah
4 chicken breasts
4 Tbsp grove garlic avocado oil
4 fresh corn, husk on
1 cup almonds, toasted and smashed
½ cup mint leaves, roughly chopped
½ cup coriander, roughly chopped
1 cup cooked red quinoa
2 cloves garlic, crushed
1 red onion, finely diced
½ cup sultanas
1 lemon, juiced
Preheat oven to 180*C. Rub the chicken breasts with the dukkah and leave for as long as possible. Place the corn into the hot oven for 10-12 minutes. Allow cooling slightly before removing the husks. Cut each piece of corn into 5, brush with garlic oil and season with salt and pepper before placing back into the oven for a further 10 minutes.
Into a large bowl combine the all the salad and squeeze over the lemon and any remaining garlic oil.
Cook the chicken on the BBQ and allow to rest. Slice the chicken breast and serve with the salad and a quick chilli sauce.
Quick chill sauce
1 red chilli, deseeded and chopped
1 cup tomato juice
3 Tbsp cider vinegar
1 Tbsp honey
¼ tsp ground allspice
Place all the ingredients in a blender and blend until smooth.