Corn Three ways
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Make Smoked paprika salt: Combine salt, paprika and smoked paprika in a small bowl.
- Step 2
Make Maple chilli butter: Place butter, maple syrup and chilli flakes in a small bowl. Stir well to combine.
- Step 3
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.
- Step 4
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.
– Ingredients –
- 4 corn cobs, husks and silk removed, cut into 5cm thick rounds
Smoked paprika salt
- 2 teaspoons sea salt
- 1/2 teaspoon paprika
- 1/4 teaspoon smoked paprika
Maple chilli butter
- 40g butter, softened
- 1 tablespoon maple syrup
- 1/4 teaspoon dried chilli flakes
Creamy pesto sauce
- 1/2 cup fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 2 tablespoons olive oil
- 2 tablespoons finely grated parmesan
- 1/4 cup sour cream
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