Not the greatest summer, but we have had an abundance of sweet, juicy sweetcorn. I have great memories of growing up in Malawi, we had a big field behind our house, with sweetcorn growing in it. I remember running through it chasing my sisters and playing hide and seek.
There are so many different ways you can have sweetcorn, salt, pepper and butter, or drizzled with a tangy tamarind sauce. But for me the best way is hot and spicy.
For 4 corn on the cobs
1/2 tbl oil
1 tbl butter
1/2 tsp salt
pepper
1/2 tsp ground chilli powder
1/2 tsp paprika
1/4 tsp tumeric powder,
1/2 tbl tomato paste, heat everything together, ( around 1 -2 min) with a drop of water, careful not to overheat as the butter and spices will burn, serve drizzled over hot corn ( either chargrilled on the barbie or i do mine in the microwave, 3 min each side in the husks.
Enjoy!
Ashia