Last of the summer recipes: corn with a zingy topping

Before we say goodbye to the official summertime, one more summer taste explosion: my zingy corn! Easy as 1, 2, 3 and full of flavour. Check it out!

CORN – This cereal grain originated in Southern mexico and about 6000 years ago started spreading throughout the Americas and has become a staple food . It is a rich source of vitamin A, B and E and is high in fiber. It is however quite high in calories too so if you are like me always battling the scale, I only indulge once a year. I loved discovering all kinds of varieties when I was in Peru 2 years ago ( read about it here).

ZING – Well in my language, Dutch, this means sing. I just love that word, it describes to me perfectly the taste of lime and coriander – it makes your taste buds sing! The dictionary says it stands for: pleasantly stimulating, vibrant, energetic and lively. yep that pretty much describes this corn topping.

COCONUT – Now that’s a real favoruite of mine as it is in season all year around but not that easy to find in Belgium, as obviously we don’t grown them here as they like it hot and wet. I always have some dried shavings in my pantry but nothing beats the freshly grated coconut snow, soooo delightful. Of course as I am slightly lactose intolerant, I use coconut milk in plenty of my cooking. It is a bit of a conundrum where they originated from, some say India-Indonesia region, others say The Americas. But regardless, it is magical in any dish!

The BIG question: how do you eat your corn? I tend to eat it like a type writer, left to right. How about you?

 

My zingy corn

Ingredients

  • 1 corn cob per person 
  • 1 red chili, sliced
  • 1 bustle of coriander, roughly chopped
  • 1 lime, finely sliced
  • 1 table spoon fresh grated coconut per corn cob

Instructions

  1. Bake or boil the corn on the cob as your preference is. I like to drizzle some olive oil over, season with salt and warp them up in foil, bake for 20 minutes in a pre-heated oven at 180 C degrees.
  2. Place on serving dish when still warm, sprinkle the freshly grated coconut, the chili, coriander and add a slice of lime.
  3. Serve with a simple vinaigrette dressing.  

Notes

on www.leeksandhigheels.com by Sandra Slawinski

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