Author Notes: Simple and stunning. I love the fresh flavours this recipe delivers. Be warned, don’t attempt it without fresh corn – you will miss the va va voom…….and that’s not what you want. You could always vary the herb combination and add/take away – it is an adaptable recipe which we’ve enjoyed with grilled fish, burgers and lentils on different occasions. This recipe was adapted from a ‘delicious’ mag recipe. Their version – made with a lot of oil, chickpeas and a combination of mint and parsley. —Kitchen Butterfly
Serves: 4
Ingredients
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2 ears of fresh corn on the cob, shucked and ready to go
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2 tablespoons olive oil
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3 shallots, finely chopped up
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1 fresh red chili pepper, finely chopped up
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1/2 red paprika, finely chopped up
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Finely grated zest and juice of a lime
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1 -2 tablespoons sweet chili sauce
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1 tablespoon fresh coriander, finely chopped
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A handful fresh basil, finely chopped
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Optional – green scallions to garnish and basil leaves
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1 tablespoon chopped mint
Directions
- Heat up a grill pan on medium . When hot, brush on some oil and place corn on. Let cook lightly and turn around after 30 seconds, till the corn changes colour from yellow to just golden – you know what I mean, about 3 -4 minutes.
- Remove from pan and using a sharp knife, strip the cobs of their kernels, cutting as close to the cob as possible, without getting the cob itself!
- Heat up remaining oil in another pan (sorry) and gently cook the shallots, chili pepper, paprika, lime zest for a couple of minutes til soft but not coloured.
- Add the corn kernels, stir well and take off the heat. Stir in the chili sauce and herbs. Season to taste.
- Also delicious served on top of light toasts, Brie eggs, crostini style
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