Hands up if when you were a child you used to eat corn on the cob like a typewriter cartoon-style? I did, and whilst I may not eat it like this nowadays, I still like to get stuck in with my hands and nibble on its sweet kernels. I also love unraveling the husky jacket to reveal its vibrant rippled centre. I love to eat sweet corn simply melted with butter, but if I fancy something a little different grilled with feta, chilli, sumac, yoghurt and spring onion is the way forward.
Sweet Corn in its Husky Jacket
I find the saltiness from the feta contrasts beautifully with the sweetness from the corn and the fresh kick of chilli heat tempered by cooling yoghurt is pure joy. It’s a dish of complementary contrasts and bound to have you licking your fingers for more. Give it try. How do you like to eat sweet corn?
Grilled Sweet Corn with Feta, Chilli, Sumac and Yoghurt
- 2 sweet corns
- 10g crumbled Feta cheese
- 1 freshly chopped red chilli
- 1 finely chopped spring onion
- sprinkle of sumac,
- 2 dollops of yoghurt
- few sprigs of coriander leaves
- Step 1 Boil the sweet corns in a pan of salted water for 10 minutes. Drain, then place under the grill or barbecue until some of the corn is charred. Or use a blowtorch to char. Sprinkle all the other ingredients on top of the sweet corns and serve.