Fresh corn cobs are one of late summer’s simple pleasures. And while they’re delicious in themselves, they’re also a great vehicle for flavour. Here are a few ideas for things to put on your corn cobs to make them taste amazing
Every Herb Green Sauce
Corn on the cob, in their husks
Big bunch of green herbs (parsley, mint, basil, chervil, sorrel, tarragon), leaves picked
50g tin anchovies in oil
1 tbsp capers
2 tsp apple cider vinegar
2 fat garlic cloves 75ml(ish) extra virgin olive oil
1 Once your barbecue is stable, place the cobs at the edge of the fire. (If you are cooking the venison as well, then the corn will do its thing at the side while you prepare the fire to cook the meat.) Leave to cook for 10-15 mins, allowing the husks to blacken and the kernels inside to steam safely.
2 Meanwhile, make the green sauce by whizzing the rest of the ingredients in a food processor. Adjust the seasoning as needed – adding more salt, vinegar and/or oil to balance it all out and create a thick, just-pourable sauce that is both sweet, tart and salty in equal measure.
3 Remove the corn from the heat and, very carefully, peel back the burnt husk to reveal the kernels within. Return the cobs to the fire and cook for a further 2–3 mins over a direct flame, turning regularly until gently charred. Transfer to a plate, spoon over the sauce and serve.
Vietnamese Spring Onion Oil
Corn on the cob, husks removed
Bunch of spring onions
100ml vegetable oil
1 tsp granulated sugar
1 tsp fish sauce
1 Thinly slice the spring onions.
2 Heat the oil in a small pan and add the onions once hot. Stir continuously for 30 seconds until they start to frizzle.
3 Remove from heat and stir in the sugar and fish sauce until dissolved.
4 Cook your corn cobs and once cooked, drizzle over the spring onion oil.
Basil Butter
Corn on the cob, husks removed
Bunch of basil or whatever herb you prefer
A pack of butter
Black pepper
1 Finely chop your herbs.
2 Chop your butter into cubes, sprinkle in the herbs and a good grinding of black pepper then mix and mash it into the butter until evenly distributed. Roll your butter back into a log, wrap in cling film and refrigerate.
3 When your cobs are cooked, remove the herb butter, cut into discs and place a disc to melt on top of each cob.
Mediterranean Yogurt and Feta
Corn on the cob, husks removed
Greek yogurt
Feta cheese
Fresh oregano and basil
Olive oil to drizzle
1 Chop the fresh herbs.
2 Crumble the feta into the yogurt - use as much as you like to taste and depending on how many cobs you’re serving (if you have leftovers it makes a great dip).
3 Slather the yogurt and feta mix over the cooked cobs, sprinkle with herbs and then drizzle with olive oil.
Easy Elotes (Mexican street corn)
Corn on the cob, husks removed
Cumin
Chilli powder
Sour cream
Crumbled Feta
Grated parmesan
Coriander
Lime wedges
Fresh red chilli
1 Mix the sour cream with a little cumin and chilli powder (amounts will depend on how powerful you want the punch) and crumble in the feta.
2 Spoon the creamy mix over hot corn cobs.
3 Sprinkle over the grated parmesan and chopped coriander.
4 Serve each loaded cob with a lime wedge on the side and fresh chopped red chillis if liked.
The recipe for Every Herb Green Sauce, above, is by Kathy Slack and is one of the recipes from her Tales From the Veg Patch feature in our September issue. It also includes recipes for Venison with Blackberries and Raw Kale Salad, Smoky Tomato Harissa and Damson, Thyme and Cobnut Cake.
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