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Make Smoked paprika salt: Combine salt, paprika and smoked paprika in a small bowl.
Make Maple chilli butter: Place butter, maple syrup and chilli flakes in a small bowl. Stir well to combine.
Make Creamy pesto sauce Place basil and pine nuts in a small food processor. Process, scraping down sides occasionally, until almost smooth. With motor operating, add oil in a slow, steady stream. Process to combine. Transfer to a bowl. Add parmesan and sour cream. Season. Stir to combine.
Bring a large saucepan of water to the boil over high heat. Add corn cobs. Cook for 3 to 4 minutes or until corn is tender. Drain well. Place corn on a platter. Serve with Smoked paprika salt, Maple chilli butter and Creamy pesto sauce.
Smoked paprika salt
Maple chilli butter
Creamy pesto sauce