1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Corn three ways

  • 0:20 Prep
  • 0:04 Cook
  • 4 Servings


  • 4 corn cobs, husks and silk removed, cut into 5cm thick rounds

Smoked paprika salt

  • 2 teaspoons sea salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon smoked paprika

Maple chilli butter

  • 40g butter, softened
  • 1 tablespoon maple syrup
  • 1/4 teaspoon dried chilli flakes

Creamy pesto sauce

  • 1/2 cup fresh basil leaves
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons olive oil
  • 2 tablespoons finely grated parmesan
  • 1/4 cup sour cream


  • 1
    Make Smoked paprika salt: Combine salt, paprika and smoked paprika in a small bowl.
  • 2
    Make Maple chilli butter: Place butter, maple syrup and chilli flakes in a small bowl. Stir well to combine.
  • 3
    Make Creamy pesto sauce Place basil and pine nuts in a small food processor. Process, scraping down sides occasionally, until almost smooth. With motor operating, add oil in a slow, steady stream. Process to combine. Transfer to a bowl. Add parmesan and sour cream. Season. Stir to combine.
  • 4
    Bring a large saucepan of water to the boil over high heat. Add corn cobs. Cook for 3 to 4 minutes or until corn is tender. Drain well. Place corn on a platter. Serve with Smoked paprika salt, Maple chilli butter and Creamy pesto sauce.

Source: taste.com.au


Please enter your comment!
Please enter your name here