Corn on the cob - with a twist
Ingredients:
- 4 cobs of sweetcorn
- 2 tbsp olive oil
- 50g butter
- 10g chopped rosemary, finely chopped
Place the cobs in a pan of lightly salted boiling water and cook until tender. Remove from the water and allow to cool slightly so you can safely handle them. With a very sharp knife, slice each cob into rings about 1" thick.
Heat the oil in a frying pan and add the corn rings. As the cobs turn golden add the butter and rosemary - as the butter melts, spoon it over the cobs and allow to become a wonderful nutty colour.
Transfer to a warmed plate and spoon over any remaining butter/rosemary. Serve warm.
You cold also do this on the BBQ using foil.
1 comment:
this is a good side dish, thanks for sharing! i think this is a good pair for roast chicken. :-) if you don't mind i would like to share this recipe and guide my friends in Foodista to this post. If you could just add the foodista widget for olive oil to the end of this post and that should do it. Thanks and keep on posting! :-)
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