Summer sweetness

As ‘the best summer in Wellington ever’ draws to a close, I’m finding truth in that age-old adage that it’s the simple things that bring the most joy.

I’ve always been a huge fan of fresh sweetcorn and in recent years have used it raw more often than not. To be fair, more of the golden kernels end up in my mouth than in any salad I’m making at the time.

Today’s post has had me pondering if it really is a recipe. It’s so easy and has so few ingredients that I feel a fraud calling it a recipe. But Dr Google readily informs me that a recipe is, ‘a set of instructions for preparing a particular dish, including a list of the ingredients required’. So, a recipe it is.

I was inspired by my new favourite cookbook Honey & Co (and what a book it is), that feature a chilli corn cob recipe. This one is more to my liking as I’m not a fan of eating corn off a cob (it’s the sticking in teeth thing I think).

20180207_192846So, whip out, grab the last of the corn off the market shelves. If you are desperate, use canned corn but don’t let it go squishy when you cook it.

Take note, when I say it feeds four as a side dish, I didn’t mention that you could easily scoff the lot as a main for one (nothing to see here).

What you’ll need

2 fresh corn cobs

2 cloves garlic

2 Tablespoons butter

Sprinkle chilli flakes

Freshly cracked black pepper

Salt (I use sea salt)

Optional: freshly chopped herbs such a parsley, chives or coriander

How to make it

20180207_194101.jpgRemove kernels from corn cobs. I run a knife down the cobs to do this. If using canned corn, drain then dry on paper towels.

Take skin off the garlic, chop the cloves finely, and set aside.

20180210_183024Heat butter in heavy bottom fry pan. Add the garlic and stir until it is about to change colour (you do not want to burn the garlic or the dish will be bitter).

20180219_175350(0)Add the corn kernels and stir from time to time, to cover with butter and garlic. Heat through for about three or four minutes, then add in chilli to your liking (less is more in this case), salt and pepper. Stir again and cook for another couple of minutes.

At the last moment, stir though herbs if using.

20180210_184304Remove pan from the heat and serve. You can eat it cold but I love it straight off the stove top.

As simple as it is, this is my recipe of the summer. Enjoy.

Fresh corn and chilli

  • Servings: 4 as a side dish
  • Difficulty: super easy
  • Print

Ingredients

2 fresh corn cobs

2 cloves garlic

2 Tablespoons butter

Sprinkle chilli flakes

Freshly cracked black pepper

Salt (I use sea salt)

Optional: freshly chopped herbs such a parsley, chives or coriander

Directions

Remove kernels from corn cobs. I run a knife down the cobs to do this. If using canned corn, drain then dry on paper towels.

Take skin off the garlic, chop the cloves finely, and set aside.

Heat butter in heavy bottom fry pan. Add the garlic and stir until it is about to change colour (you do not want to burn the garlic or the dish will be bitter).

Add the corn kernels and stir from time to time, to cover with butter and garlic. Heat through for about three or four minutes, then add in chilli to your liking (less is more in this case), salt and pepper. Stir again and cook for another couple of minutes.

At the last moment, stir though herbs if using.

Remove pan from the heat and serve. You can eat it cold but I love it straight off the stove top.

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