Corn on the cob or sweetcorn?
In Italy we are more used to consume sweetcorn.
I started cooking corn on the cob just one time I was adult.
How to Cook and Serve Corn on the Cob.
The best ever corn is prepped and ready to go in the dish in just 30 minutes. This recipe is so simple you will be making it always. More than a recipe, it’s a perfect one or side dish idea for a healthy, quick and unusual way to eat fresh corn.
I think it’s a good recipe for the first autumn brunch, when the temperature is still warm and you can enjoy family and friends outdoors.
The most common methods for cooking corn on the cob are frying, boiling, roasting, and grilling. Here I boil them for just 20 minutes and then roasted them directly in a pan on high heat about 5-6 minutes, moving them in the pan often.
Common condiments and seasonings for corn on the cob include butter, salt and black pepper but this time I used only a little of olive oil and butter that I added in the pan whilst they are roasting. To make the dish more plentiful, I added roast potatoes.
I also chose to accompany the dish with a tasty, fresh and healthy Greek yogurt sauce.
Good seasonal cooking,
Keep In Touch
I like to see when you cook one of my recipes! If you try something, share the photo on Instagram tagging @tortelliniandco and use the hashtag #tortelliniandco.
If possible, make the yogurt sauce the day before or let it rest in the fridge for at least a couple of hours.
These ingredients are for an one dish, if you are looking for a side dish -always for 4 people- halve the quantities.
Roasted cob and salted butter: following the same procedure you can cook the cob, roast it in the pan, cover with melted salted butter and serve with the toothpicks at the ends.
After boiling the cobs, you can also roast them on the barbecue.
I’ve chosen some very scented fresh thyme
3 leafless cobs
2 large orange fleshed sweet potatoes
4 yellow potatoes, medium size
olive oil and butter to taste
paprika to taste
fine sea salt to taste
Greek white and natural yoghurt, 200g
filtered juice of half a lemon
2-3 sprigs of fresh thyme
a pinch of salt
1 tablespoon olive oil
1 teaspoon of sweet mustard
1/2 teaspoon ginger
Blend all the ingredients to make the yoghurt sauce, then transfer into the fridge for a few hours or all night.
Boil the cobs for 20 minutes in unsalted boiling water. Drain, cut into pieces and set aside.
Peel and chop all the potatoes. Bake in a preheated oven (190°C degrees, static oven) with oil and salt for about 20 minutes.
Transfer the cobs to a non-stick pan and roast with a little of butter and oil for few minutes, add the potatoes, mix, add paprika, if you like it, roast over a medium-high heat for few minutes.
Serve warm or hot with yoghurt sauce aside.