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Getting Exotic with Corn on the Cob

Every season brings with it great foods and corn has that oomph factor in the spring/summer (Sept-March in Australia). We usually eat this as a starter but have recently become more experimental with the sunny kernels.

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Some ideas to jazz up your cobs…….

Spiced butter – I have a recipe in my post as follows,

http://thetravellingpantry.com/2014/04/30/fettuccine-with-spiced-butter/

Garlic Butter – Simple but great for a little flavour enhancer.

Sage Butter – With plenty of salt and pepper.

Herb butter – Coriander or basil or a mixture of herbs. I often make this to dollop onto hot steak but think it would also be good with corn.

Pesto – I’d favour a coriander or basil pesto in this case.

Chilli Jam – Probably best with free kernels, could be tricky to eat on the cob.

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I have photographed lime, butter and Parmesan (sounds odd but seriously works) and butter, Parmesan and bacon crumbs.

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For the bacon crumbs, heat 2 tsp olive oil in a frying pan and fry smoky, streaky bacon until it turns crispy and brown. Pat dry and leave to cool on kitchen paper and then crush into fine crumbs with your hands. I also used a knife to shop the tougher bits very small. To boil the cobs, simmer for 5-10 minutes or steam for 8-10 minutes. Coat the cobs in butter, season and sprinkle with Parmesan and crumbs.

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For this Mexican twist, simply coat the cobs in butter (either roll them in a pan of melted butter or use a brush to paint on). Season and sprinkle over Parmesan and then squeeze on some fresh lime juice.

I’m making a salad, perfect to fill lunch boxes/take to work with corn, chicken, bacon, avocado and fresh tomato salsa…….which will be added to this post tomorrow……….

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