Black garlic gives this dish a sweet, earthy umami flavour.
4 sweet corn 2 Tbsp butter or 2 Tbsp olive oil 1 red pepper (bell pepper / capsicum) 1 small onion, peeled and finely chopped Flaky sea salt Freshly ground black pepper to taste 1 clove black garlic, sliced, optional Few sprigs of fresh tarragon, or 1 tsp dried tarragon
1 Remove husks and silks from corn cobs and slice off the kernels with a sharp knife.
2 Put butter or oil in a large frying pan (skillet) and add corn, red pepper and onion. Set pan over a medium heat and stir vegetables until butter melts or until coated with oil. Cook for about 10 minutes, stirring often, by which time the corn will be shiny and moist, and has softened slightly. Season with salt and pepper and continue cooking for 5-10 minutes more, or until the corn is just starting to take on a little golden colour.
If black garlic is not available, there’s no need to make a substitution as you’ll find the dish is still delicious to eat without it. Read all ab out black garlic here Black garlic
Read all about sweet corn here Sweet corn