The latest seasonal recipe from Kym Grimshaw of food blog On the Plate celebrates an ingredient that’s synonymous with this lovely late-summer, early-autumn cusp: sweet, juicy corn on the cob. Here, Kym has given it a subtle chilli kick and served it up with what is quite possibly the best potato salad I’ve ever tasted (really!). It’s like sunshine on a plate and makes a wonderfully easy supper. And, if you’re not quite ready to say goodbye to summer yet, it’s also perfect BBQ fodder…
Read on for the full recipe, but first a little tip that I’ve picked up over the years: eat fresh sweetcorn as soon as possible after buying it, as the high starch content means it quickly becomes tough and loses its taste.
Ingredients (serves 4)
For the corn:
- 4 corns on the cob
- 2 tbsp of parsley, finely chopped
- 1 red chilli, finely chopped
- 2 garlic cloves, crushed
- 100g of butter at room temperature
For the potato salad:
- 600g of new potatoes
- 5 rashers of streaky smoked bacon
- 30g of Parmesan, grated
- 6 sundried tomatoes, roughly chopped
- 3 tbsp of mayonnaise
- A small handful of basil
- Cook the bacon until crisp, then slice into small strips and set aside.
- Boil the potatoes until tender (around 15-20 minutes) and allow to cool.
- Mix together the potatoes and bacon with the remaining salad ingredients and a little seasoning.
- For the corn, heat the oven to 200C / 180C fan / gas 6. Prepare the corn by stripping off the leaves / husks completely.
- Mash together the butter, garlic, parsley and chilli with some salt and pepper.
- Place each corn in a square of tinfoil large enough to fold over like a parcel. Divide the butter mixture evenly over each corn, and twist the edges of the foil at each end to form a parcel.
- Bake the corn in the oven for around 35 minutes, or until tender.
- Serve the corn alongside the prepared potato salad.
Kym will be back in October with another delicious delight. In the meantime, do pop over to On the Plate for more seasonal food inspiration.
Photography by Kym Grimshaw