Topped Corn on the Cob

 

I love Corn on the Cob! It’s so bright and flavoursome and is a simple and tasty side dish that tastes especially good in Summer!

Seeing as we have (finally) had a good stint of sun in London I thought why not try something a bit different? Street corn is sold all over the world but if you’re not near any awesome food markets here are some different ways to top your corn on the cob, they’re all easy and you would either have the ingredients already or you could definitely get them from your local supermarket!

What you will need:

3 Corn on the Cob

Salt and Pepper

Olive Oil

For the toppings I chose the following combinations


Feta and Olive 

5 Chopped Black Olives

Crumbled Feta

Sprinkle of Oregano


Pesto and Lemon

1 tablespoon of pesto

Quarter of  a Lemon Squeezed (fresh works best for this)


Parmesan and Chilli 

1 Tablespoon of Grated Parmesan

Chilli Flakes to your liking

Method

Tear a square of kitchen foil for each piece of corn.

If your corn has husks peel them off and give the corn a quick wash.

For each piece rub on some olive oil, salt and pepper and wrap up.

Pop in the over for around 20 mins.

Once they have cooked, unwrap each piece but keep in the foil and add on the toppings.

Then place under the grill for around 5 minutes. This allows the flavours to soak in and the cheese to melt! The Parmesan will melt quick so be sure to keep an eye because you don’t want it to burn.

 

And thats it! They work great as a lunch option with some salad or a side for a meal! a really easy way of jazzing up an old favourite! You can also slice the corn off and serve it as a “salsa”

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