Paprika and Parmesan Corn

Paprika and Parmesan Corn Cobs

Paprika and Parmesan Corn

This corn is bad-ass. It’s spicy, tangy, cheesy and zesty; and dipping it in the spiked yoghurt makes for a refreshing mouthful. For a delicious twist, whack the corn cobs on a hot BBQ or char-grill plate for a minute or two each side, at the end of step 3.

Serves – 8
Prep – 5 minutes
Cook – 15 minutes
Ingredients

  • 1 packet of McCain Super Juicy Corn Cobbettes – approx. 8 cobbettes
  • 50g butter
  • 4 tbs sweet paprika
  • 4 tbs grated Parmesan cheese
  • 4 limes – quartered
  • 1/2 cup Greek Yoghurt
  • 1/4 cup fresh coriander leaves + full sprigs to serve
  • Salt and pepper

Method

  1. Cook McCain Super Juicy Corn Cobbettes according to packet instructions.
  2. In a small bowl combine yoghurt and coriander leaves, set aside.
  3. Combine sweet paprika and Parmesan in a bowl, rub each cobbette with butter, and sprinkle with paprika and Parmesan mixture.
  4. Place cobbettes onto a serving plate, season with salt and pepper, and top with any remaining paprika and Parmesan mixture. Scatter plate with lime wedges and remaining coriander sprigs. Serve with coriander yoghurt.

Enjoy!

Nachos

Vegetarian Nachos

Nachos

Nachos are an easy crowd-pleaser that are super tasty and quick to make.  This version is vegetarian, although delicious when served with pan fried spicy chorizo, shredded roast chicken meat or strips of grilled steak. Perfect for a midweek meal, sporting bash or a DIY family dinner that everyone will love!

Ingredients

  • 1 packet of corn chips or tortilla crisps
  • 2 handfuls of grated tasty cheese
  • 1 jar of mild tomato salsa
  • 250g of McCain Corn Kernels – cooked and cooled
  • 3 medium tomatoes – seeds removed and cubed
  • 1 bunch of coriander – roughly chopped with a few full sprigs reserved for serving
  • 1 medium red onion – finely diced
  • 200g tin of red kidney beans – drained and rinsed
  • Juice of 1 lime
  • Sour Cream and Sweet Chilli Sauce to serve
  • Also, you can serve it with guacamole when avocados return to a reasonable price!

Method

  1. Add McCain Corn Kernels, tomatoes, beans, coriander, red onion and lime juice to a medium mixing bowl, stir well to combine and set aside.
  2. Scatter corn chips or tortilla crisps evenly in a large oven proof dish, top with jar of tomato salsa, sprinkle with tasty cheese and place under a hot grill for 3-5 minutes or until cheese is golden and melted.
  3. Remove chips from grill and top with McCain Corn Kernel salsa.
  4. Serve immediately with sour cream, sweet chilli sauce and garnish with coriander sprigs.

Enjoy!

Chicken and Corn filo parcels

Chicken and Corn Filo Parcels

Chicken and Corn filo parcels 3

Are you looking for something quick to whip up for the Australia Day long weekend? These Chicken and Corn Filo Parcels are the perfect go-to for a bring a plate or backyard feast. The filling can be made the night before and simply popped in the fridge until needed.

Ingredients

  • 500g of chicken mince
  • 2 cups of McCain Frozen Corn
  • 1 brown onion – diced
  • 2 cloves of garlic – minced
  • ½ cup of thickened cream
  • ¼ cup of water
  • 1 tbs of plain flour
  • 2 tbs of olive oil
  • ½ tsp of oregano powder
  • ½ tsp of dried rosemary
  • ¼ tsp of onion powder
  • ¼ tsp of garlic powder
  • 1 packet of filo pastry
  • ½ cup of melted butter

Method

  1. Heat oil in a large, deep frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Add chicken mince and herbs. Cook, stirring often, for 5 minutes or until browned. Add corn, cream, water and flour. Cook, stirring often, for 5 minutes or until sauce has thickened.
  2. Transfer chicken and corn mixture to a large heatproof bowl and cool.
  3. Preheat oven to 200°C/180°C fan-forced.
  4. Place 1 sheet of filo on a flat surface and brush with butter. Fold into thirds to make a rectangle and place ½ cup of chicken and corn mixture into the centre. Pull all covers into the middle so that they meet and pinch to secure. Brush with melted butter. Repeat with remaining mixture.
  5. Bake for 15-20 minutes or until golden and heated through. Stand for 2 minutes. Serve with salad.