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Scruptious corn – a side dish that sings!

The meat component of most dinners is normally the feature of a dish – and the side-dish is something that just goes along for the ride.

However, this corn, tomato and chilli dish is that good, that it is the perfect foundation. Simple add some grilled meat, and you have a dinner full of great flavour, that took no time at all to put together!

Corn with tomato and chilli

  • 4 corn cobs, husks removed and kernels cut from the cob
  • 1 brown onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1   400gm can of chopped canned tomatoes
  • 1/2 a cup of chicken stock
  • Salt and freshly ground black pepper


Remove the outer husks from the corn cobs. Stand the cob on its end, and using a sharp knife, cut the kernels away from the cob.

In a large frypan, add some olive oil, the onion, garlic and chilli with a pinch of salt and fry gently, over a medium heat. Fry for 3 minutes, then add the corn.

Add the canned tomatoes and stock and simmer over a medium heat for 15 minutes, or until the corn is tender.

Serve with some grilled meat of your choice. I did a rolled loin of lamb. It was absolutely delicious 🙂

As for a groovy tune – I highly recommend this rocking track my the Kaiser Chiefs. I got into this English indie rock band after the AFL started using this song for their footy promos. Love it!.

Check it out!


Corn with chilli and lime butter

Imagine this – Deliciously sweet corn, charred lightly from the barbeque with a combination of sweet, buttery and zingy flavours filling your mouth as you take your first bite. That’s what you can look forward to when you try this recipe.

This was another dish I decided to do for the dinner party on Saturday night (read more about it, and the menu here).

I wanted to cook a lot of different bits and pieces (as you can see by the plate above) – and other than mixing butter with chilli and lime and par-cooking the corn before chucking it on the barbecue – this was fast, easy, sexy and most importantly – very tasty. 


Corn with Chilli and Lime Butter

  • 4 corn cobs, husks and silks removed (I cut them in half – but you don’t have to)
  • 100g butter, at room temperature
  • 1 large fresh red chilli, seeded and finely chopped
  • 2 tbsp chopped fresh coriander
  • The zest of a whole lime and 1 tsp of juice
  • Salt and freshly ground black pepper, to taste
  •  Method

    Place corn in a microwave safe container with a few tablespoons of water. Cover with cling film and cook for 7 minutes, or until just tender.

    Meanwhile, combine the butter with the rest of the ingredients. Taste for seasoning and then lay the butter mixture onto some cling film. Roll into a sausage shape and place in the fridge to set.

    You can set the corn aside until you are ready to start cooking.

    Once you are ready, pop the corn on the grill part of the barbecue and turn them until they start to get some nice colour. Remember, the corn is already cooked – so you are just wanting it to get brown (and a little black – but not too much) and pick up the flavours from the barbecue. This will only take a few minutes.

    Remove the corn to a serving platter. Unwrap the butter and cut off knobs and pop one on each corn cob. The heat from the corn will melt the butter. Serve immediately.


    Personally, I love corn so much I’d seriously consider this as a lunch dish. You could even freeze the leftover butter, meaning next time you want to make it, all you need to do it cook and grill the corn. It doesn’t get much easier than that. The only bad thing about this dish is you need a heavy-duty tooth pic to get the corn out of your teeth – but it’s worth it!

    Be Inspired~




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