I’ve always enjoyed corn on the cob, plain Jane & simple. A slathering of butter & some salt was absolutely enough to satisfy me. Jackson and I have been ordering organic vegetable boxes for and lately, there’s been an abundance of fresh corn. I have consumed said corn every which way possible, which has inspired me to get a little more innovative with this delicious, sweet and fresh yellow vegetable.
I put my thinking cap on, raided my fridge and I came out the other side with some shallots, yoghurt, butter, lemon and parmesan cheese. Problem solved. Quick and easy Mexican-inspired corn on the cob. Whilst the corn was boiling away I made a quick parsley butter and some spiced yoghurt dip and prepared my toppings. So simple, so delicious, so good. Yes.
I have absolutely fallen for this Chef, Gennaro, who I discovered on Jamie Oliver’s Food Tube.. Move out of the way Jamie.. Gennaro is my man. His passion for food and personality on camera is just fantastic. I need to fly to Italy and cook a meal with hm right now.. Yes. Anyway.. corn.
The simplicity of this recipe is really the stand out quality, especially when you consider how delicious and bold the flavours are. It’s one that’s staying in the DTS recipe book for the long haul. The meal took a total of 12 minutes from start to finish, which is pretty damn impressive and it would be a great dinner party side as you boil, slather butter, then sprinkle and serve this stunning, simple side.
It was just scrummy.. and as you can see in the above picture, it was devoured by both Jackson and I.
Whats a simple side dish or simple meal you have recently discovered?
Have a wonderful day, Bec x
- 4 fresh cobs of corn
- tablespoon butter
- decent pinch parsley
- 1/4 cup parmesan cheese
- 2 spring onion sprigs, chopped
- teaspoon paprika
- 1/3 cup greek yoghurt
- salt and pepper
- wedge of lemon or lime to serve
- Peel corn husks. Bring a large pot of slightly salted water to the boil and when boiling, submerge corn cobs inside pot.
- Whilst cobs are boiling, mix butter and parsley until combined.
- Mix 1/2 teaspoon paprika with greek yoghurt, and sprinkle the rest on top and set aside.
- Prepare toppings (Spring onion, parmesan cheese and clili flakes if desired).
- Once corn has been boiling for 8-10 minutes, remove and set on a paper towel or tea towel to drain the water off.
- After letting the corn sit for 1 minute, spread the parsley butter on the corn, place on a plate and top with all the toppings, some chilli flakes and a wedge of lemon.
- You can also top with some black beans or lime