Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the feta and thyme corn on the cob
- 2 corn on the cobs, blanched
- ¼ tsp garlic salt
- 1 tsp runny honey
- 2 sprigs fresh thyme, leaves only
- ½ tsp cumin seeds
- 150g/5½oz feta, crumbled
For the lime and paprika corn on the cob
- 2 corn on the cobs, blanched
- 75g/2½oz unsalted butter, softened
- 2 sprigs fresh dill, finely chopped
- 1 banana shallot, finely chopped
- 1 lime, zest and juice
- ¼ tsp smoked paprika
- salt and freshly ground black pepper
Method
To make the feta and thyme corn on the cob, heat a griddle pan over a high heat and cook the corn on the cobs for 5 –8 minutes until slightly charred on all sides.
Mix the garlic salt, honey, thyme and cumin in a bowl and brush over the corn. Sprinkle over the feta and serve.
To make the lime and paprika corn on the cob, heat a griddle pan over a high heat and cook the corn on the cobs for 5 –8 minutes until slightly charred on all sides.
Mix the softened butter, dill, shallot, lime and smoked paprika together in a bowl and brush over the corn. Season with salt and pepper and serve.