If you feel you've had too much summer corn straight from the cob (never the case for me), try this scrummy sweetcorn and goat's cheese dip - a great use of in-season corn.
To remove the husks, simply stand the blanched cob on its end and run a small sharp knife down the side to lift off the kernels. Again, add fresh summer herbs to this recipe, but be careful not to overpower the subtle flavour of the cheese. Try this in a toasted sandwich, on crostini or use as a substitute for guacamole.
Ingredients
| 2 | Corn cobs, blanched, kernels of (Main) |
| ½ | Limes, juice and zest |
| 100 g | Goat's cheese feta (Main) |
| ½ cup | Fresh coriander |
AdvertisementAdvertise with NZME.
Directions
- Place the corn in a processor with the lime zest and juice and process to chop the corn. Add the cheese and coriander. Blitz until combined but not completely broken up.
- Season with salt and pepper. Serve with crostini.
