Mid-Week 3-Way: Corn
Bright and delicious corn is IN!
The milky little kernels are so sweet eaten raw, but also remember the mosy corny flavour comes from the centre COB, just peel the HUSK and SILK, then trim the KERNELS.
Try and avoid pre peeled thats rewrapped in plastic corn, because WHYYYYY?
And not sure if youre anti microwave or not, but you can just toss a unpeeled EAR of corn into the box and zap it for 3mins for quick steam. Great for salads or ahead of grilling.
Cut the cobs into 2cm thick slices and use as a trivet with a chopped onion, cherry toms and a bunch of thyme under some chicken Maryland’s. Salt everything and place in a tray. Roast on 220’c fan for 30mins, set chook aside, trim kernels, pop them back in the tray and sauté with thyme onion butter Dijon and red wine vinegar.
Risotto! Basically creamed corn w rice. Sweat onion (or better…leek) with a naked cob of corn (just the middle bit, kernels removed and set aside) and trimmed into 3 bits, add rice, use your arms and don’t look away while you stir the stock into till you have the consistency of a stewy soup. Serve w creme friache and chives.
Boil corn for about 5mins then removed and dry. Brush the kernels with oil, bbq turning till crisp and charred. Brush w Mayo, cover in grated parmy, lime zest and chilli powder. Eat with bbq steak and a bllitzy herb salsa.
