- 4 fresh corn (best organic)
- 30 ml corn oil
- a small bunch of parsley
- 1 fresh red chilly
- 2 tsp lemon juice
I grew up eating corn. Northern Italy is full of corn fields. With corn you can make polenta, breadsticks, biscuits and many other delicious things.
As a child I would pick the first and most tender corn called “milk corn” and my mum would cook it with a soup to add flavour to it; then I would enjoy the corn on its own.
Corn is full of goodness and can be enjoyed in many ways. Ideal for a healthy snack or as a vegetable at the dinner table.
This spicy version, cooked in foil is very tasty. You can use butter instead of corn oil but using oil would make it a little lighter. The chilly adds a kick to it, and makes is quite interesting.
Wash the corn and put it in a pot full of cold water. Bring to the boil and cook for 25 minutes
Chop finely the parsley and the chilly
Put them in a bowl, add the oil and the lemon juice and stir well
Take the corn out of the oven, cut it in half and put the chilly mixture over it
Wrap well in foil and seal
Cook for 15 minutes at 190C.
As I have used parsley in this recipe I am entering this into Cooking with Herbs hosted by Karen of Lavender and Lovage.