Saturday, June 30, 2012

Corn-on-the-Cob - South of the border stylee

Regardless of which side you take in the High-Fructose Corn Syrup debate, you should never give up on fresh corn. If you're a rational and normal human being who understands that as long as you eat things in moderation, you won't die, then you should like corn. This totally counts towards your five-a-day and is so sinfully delicious you won't be complaining about eating your vegetables! Just as long as you're not on some wimpy calorie-counting diet that deprives you of any real flavour in your meals, you'll flippin love this tasty snack-on-a-stick.

Get this: 
4 whole corn cobs (preferably still in their nice green jackets)
8 skewers (metal or wooden)
Butter (don't bother with that diet malarkey - get the good stuff)
1/2 cup mayonaise (again no cheating with the low fat stuff - go big on flavour or go home!)
1/2 cup sour cream
1 lime or lemon
1 cup grated parmesan
chilli powder

Do this: 
Break the corn cobs into halves and partially boil them in a pan of water with a pinch of salt. When they are half-cooked, drain the water and skewer them. Now the exciting part - if you have a gas hob you should roast the cobs directly on the flame, if you're renting and have a cheap landlord who hasn't supplied you an arga or other exciting gas hob, you could try putting them under the grill in the oven, but I don't guarantee that it will taste as good. Then smother them with butter - really go fot it - oh yeah! Mix the mayo, sour cream and lime/lemon juice in a bowl and roll the corn cobs in the mixture until well coated. Cover with the grated parmesan and sprinkle the chilli powder on top.

Try this:
If you're feeling really adventurous, you could experiment with adding dried chives or sesame seeds for added flavour and crunch.


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