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!

Vegan Pea and Pumpkin Pasta

Vegan Pea and Pumpkin Pasta

Vegan Pea and Pumpkin Pasta

It’s not easy being vegan. People always think you eat bland and boring meals. Although, being vegan doesn’t mean you need to compromise on flavour as this punchy pasta proves.

Roasting brings out the natural sweetness of the pumpkin, while the peas bring a creamy element to this dairy-free dish. Delish.

Serves – 4-6
Prep – 10 minutes
Cook – 30 minutes

Ingredients

  • 2 cups of McCain Diced Pumpkin
  • 2 cups of McCain Peas
  • 500g shell pasta
  • 1 lemon – juice + rind
  • 100g rocket
  • 1 long red chilli – halved lengthways and finely sliced
  • 2tbs olive oil
  • 1/2 cup of fresh mint leaves – torn
  • Pinch of raw sugar
  • Salt and pepper
  • Fresh mint leaves, garnish

Method

  1. Pre-heat a fan forced oven to 220°. Cook McCain Diced Pumpkin and McCain Peas according to packet instructions.
  2. Place cooked McCain Pumpkin onto a lined baking tray, drizzle with olive oil, season with salt and black pepper and sprinkle with a pinch of raw sugar. Roast in the oven for 15 minutes, turning halfway, or until golden.
  3. Meanwhile, bring a large pot of salted water to the boil. Once bubbling rapidly, add pasta and cook until all dente. Drain pasta and return the pot to a low heat.
  4. Add oil and chilli to the pot and cook stirring, for 1-2 minutes or until fragrant. Return pasta to the pan, add peas, pumpkin, lemon juice, lemon rind, rocket, mint and season with salt and pepper to taste.
  5. Divide pasta among bowls, garnish with remaining mint springs and serve.

Enjoy!