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!

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Sweet and Spicy Corn

Mexican Corn Cobs

Sweet and Spicy Corn

This corn is bad-ass. Crunchy, sweet, spicy, salty, creamy and all together YUM. It can be served as a snack or side to a Mexican feast. However you serve it, the mayo is a MUST, it helps the cheese stick. I know, best sentence ever written, right? My arteries are tightening as I type.

Ingredients – Corn Cobs

  • 1 packet of McCain Corn Cobbettes
  • 50g of butter – melted
  • 1 tbs of honey
  • 1 tsp of cayenne pepper
  • 2 tsp of sweet smoked paprika
  • ½ cup of finely grated parmesan cheese
  • Lime wedges to serve

Ingredients – Spicy Mayo

  • ½ cup of whole egg mayonnaise
  • 1 tsp of cayenne pepper

Method

  1. Place McCain Corn Cobbettes in a large pan of salted water and bring to the boil. Simmer gently for 8 minutes, or until the corn is tender. Drain in a colander and allow to steam dry.
  2. Meanwhile, for spicy mayo, combine mayonnaise and cayenne pepper in a small bowl. For spice mix, combine cayenne pepper and sweet smoked paprika.
  3. Place melted butter with honey into a small bowl and stir well to combine. Once the Corn Cobbettes are dry brush with a little of the butter and honey mixture. Place on a barbeque or in a preheated grill pan and cook, turning the Corn Cobbettes, until lightly toasted.
  4. Pour the remaining melted butter and honey mixture into a shallow tray. Remove the Corn Cobbettes from the grill and roll in the butter and honey mixture, sprinkle with spice rub and serve with spicy mayo, wedges of lime and topped with finely grated parmesan cheese.

Enjoy!

 

Mexican Prawn and Corn Salad

Mexican Prawn Salad

Mexican Prawn and Corn Salad

Smokey paprika, sweet corn, spicy chilli and tangy lime combine to make this salad as filling as it is fabulous.

Ingredients – Salad

  • 2 cups of McCain Corn Kernels – cooked as per packet instructions
  • 400g of green prawns – peeled, deveined and tails intact
  • 400g tin of red kidney beans – drained
  • 200g of heirloom or grape tomatoes – halved
  • 1 bunch of coriander – stalks removed
  • 1 small red onion – halved and finely sliced into half moons
  • 1 long red chilli – halved, seeds removed and finely sliced
  • 2 cloves of garlic – crushed
  • ½ tsp of sweet paprika
  • 2 tbs of olive oil
  • Lime cheeks for serving

Ingredients – Dressing

  • The juice and rind of 2 limes
  • 1 tbs of fish sauce
  • 2 tbs of rice wine vinegar
  • 1 tbs of sweet chilli sauce
  • 1 tbs brown sugar

Method

  1. Combine prawns, garlic, chilli, sweet paprika and ½ the olive oil in a bowl. Toss to coat. If time permits, cover and refrigerate for 10-15 minutes to marinate.
  2. Meanwhile, combine McCain Corn Kernels, tomatoes, red kidney beans, coriander, red onion and remaining oil in a large bowl. Place all ingredients for the dressing in a small bowl and whisk briskly to combine.
  3. Preheat a barbecue or char grill to a medium-high heat, add remaining olive oil, place prawns on the grill and cook, turning, for 2 minutes on each side, or until cooked through.
  4. Divide McCain Corn Kernel salad mixture among serving plates and top with prawns, drizzle with salad dressing, and serve with fresh lime cheeks.

Enjoy!