Out of all the food choice you can have, Pizza, Grill, Kebab, topped Hot Dogs, Paella, Gyros and many more offerings, the surprise hit at the Just So Festival for our kids was Corn! It’s not like they’ve never had it before, it could just be they’ve never had it like this before.
The Corn stand was selling freshly cooked Corn on the cob, complete with outer leaves with a choice of flavours. Our kids playing safe chose the butter option. The fresh corn came from the grill and was brushed with melted butter. I opted for a slightly more adventurous Chilli and Lime brushed on sauce. Which the chef had mentioned that all the coatings were butter based. And this is where the burst of inspiration came.
Corn on the Cob
While hunting for some last-minute ingredients for a special Saturday night tea I spotted Corn on the Cob, still inside the leaves (do you call them husks??). Imogen sprung into the “Please Dad can we…” routine and instead of the tough dad “No!” response I agreed. I thought it would be fun to try to recreate the sweet tasty flavours from the festival. While also attempting to give more flavour to the niblets than salty butter.
I hacked through the stalk end and nipped off the top end to make it easier for the kids to peel out the cobs. As I wanted to bake them with flavours rather than paint them on afterwards, I thought the leaves would get in the way.
For Imogen and Abigail I simply spread butter all around, before wrapping with tin foil. Me and Cat on the other hand were going for spicy. I coated the corn with butter, shook some crushed chilli flakes over the butter, before squeezing half a lime into the parcel.
Remembering to fold the foil differently so there were no Chilli surprises for anyone. Then they were simply baked in the oven for 12 – 15 minutes. Very simple and you can hardly go wrong!
Imogen’s review of the corn was…
Cat would kill me if I shared the photo of her chomping down the corn.
The other flavour from the festival we still need to try was Garlic and Coriander. Which I imagine a crushed clove and a sprinkling of chopped Coriander would meet the challenge. If you’ve cooked any Corn on the Cob delights we’d love to hear of them.