STEAMED CORN WITH PEPPER, GARLIC & BASIL

It’s that time of year again; juicy sweet corn is in season! Corn is at its finest and juiciest from November to February so get involved and start incorporating this vegetable into your life. Sweet corn is a superb source of fibre and vitamin C and is one of the rare vegetables that gives you long-lasting energy for hours. A word of warning - do not store corn for too long in the refrigerator as the sugar changes to starch, leaving the kernels tough and tasteless. Store in a plastic bag in the fridge for around two days.

Get creative with your corn. I used a lemon pepper seasoning (available from all major supermarkets), as I love the zesty taste, however if you do not have that on hand you can certainly use ground black pepper. You could serve steamed corn with any combination of herbs & spices, such as paprika, chilli flakes, parsley, sumac, mint and many others. For true summer style, grill corn on the bbq.

INGREDIENTS

• 4 corn cobs, hulks and silks removed and cut into 4cm thick rounds
• 1 heaped teaspoon lemon pepper seasoning or ground black pepper 
• 1 garlic clove, finely chopped
• 1 tablespoon fresh basil, roughly chopped

COOKING 

1. Bring a medium to large saucepan with a pinch of salt to the boil. Add corn rounds and steam for 5 minutes or until tender. Remove from heat and drain well with cold water. 

2. Meanwhile, crush garlic, a pinch of salt and lemon pepper seasoning in a mortal & pestle or with the back of a large knife. When corn is tender and cooled down somewhat, rub seasoning into the corn rounds. Serve sprinkled with basil. 

Serves / 4 as a side

Total Preparation time / 5 minuets 

Total Cooking time / 15 minutes (4 to boil, 5 to steam and 6 to cool)

x Emily