Im having corn n the cob for tea tonight i want to keep it a healthy tea does anyone know any good things to?!
Answers: add into it as i salad or even a topping for the corn n the cob.
Roast it in the oven with sliced peppers, onions, tomatoes, minced garlic and aubergine drizzled with olive oil and cooked at around 200c for about 30 mins, turning every ten. Then add a little balsamic glaze or balsamic vinegar, toss them and return to the oven for 10 more mins.
a nice dollop of butter, yum
I season corn on the cob with lime juice and chili powder. Yum.
I like it drizzled in extra virgin olive oil, and a handful of mixed dry herbs!
The only way (I think) that you can do justice to corn on the cob is to have it with butter, salt and pepper. I guess to make it healthier you could use low fat butter or marg. Otherwise, you could add corn to a mixed salad of various leaves, spring onions, cucumber and tomatoes but it seems a shame to do that if it's corn on the cob.
Different flavor butters would be fun. You could make an herb butter with your favorite herbs. A southwestern butter, use cumin, chili, garlic, lime. Garlic butter, Dill butter. This way most everyone can find a flavor they enjoy.
Hi,
Try some sauteed french beans for salad and a spicy tomato sauce for topping. To make a spicy sauce, you can mix tomato ketchup with hot pepper sauce.
Cheers..
Lime juice and chilli powder, as also recommended by someone else, for it is very yum! Also garlic salt and black pepper works nicely.
Corn On The Cob In Foil
Serves 4
Description/Notes:
A tasty appetizer that you can nibble on as you walk around the garden on a warm summer evening.
Ingredients:
4 Corn Cobs
2oz. (50g) butter
4 sprigs parsley
4 sprigs rosemary
salt and pepper
Cooking Instructions:
Prepare the corn by removing the outside leaves and silky threads
Cut off the stems close to the corn kernels
Cut 4 pieces of foil sufficient to wrap around the corn and place one corn cob on each one
Add a knob of butter and season with salt and pepper
Place a sprig of parsley and rosemary by each corn and wrap the foil around them
Put them under a hot grill or on a hot barbecue for 10 minutes turning every couple of minutes
Place a cocktail stick or corn holder in each end and serve
Roasted corn on cob.
Brush the kernels with olive oil. Place the cob onto a square of foil, Before wrapping the corn add a little garlic, chopped onion, nutmeg, salt, and black pepper. For an international twist, try using herbs such as basil, cilantro, or oregano.
Allow the corn to slowly roast for 15 minutes.
You will know it is done when you press a kernel and it shoots out it’s sweet liquid. Can be served with a little butter.
Chocolate