September calls for roasted corn on the cob. It’s one of the last ray of sunshine of the ending summer and it seems to say: welcome fall.
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, a side dish idea for a healthy, quick and unusual way to eat fresh corn. But I like also as snack to serve for aperitivo time and also as one dish.
The most common methods for cooking corn on the cob are frying, boiling, roasting, and grilling. Here we boil them for just 15 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 and this time I use savoury butter that I add in the pan whilst they are roasting.
4 ears fresh corn, husked
savoury butter and sweet paprika to taste
125 g di Greek yoghurt
1/2 lemon, fresh juice
one pinch of salt
1 tablespoon olive oil
1 tablespoon sweet mustard
Boil corns for 15 minutes in unsalted water. Drain.
In the meantime, make yoghurt sauce mixing together all the ingredient. Set aside.
Place corns on the pan with abundant paprika and few leek sprouts and roasted them for 5-6 minutes on high heat.
Serve with leek sprouts salad flavored as side and yoghurt sauce.
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