Corn with Paprika & Tarragon
Introduction
Sweet corn is having a great season. Make the most of it!
Serves: 4
Ingredients
4 sweet corn
2 Tbsp olive oil
Few sprigs fresh tarragon (or use rosemary if not available)
½ tsp smoked paprika
Lemon-infused extra virgin olive oil, flaky sea salt and lime wedges for serving
2 Tbsp olive oil
Few sprigs fresh tarragon (or use rosemary if not available)
½ tsp smoked paprika
Lemon-infused extra virgin olive oil, flaky sea salt and lime wedges for serving
Method
1 Remove husks and silks from corn cobs. Bring a pot of water to the boil, add corn and boil gently for 7 minutes (do not salt the water as it toughens the kernels). Drain.
2 Mix olive oil, paprika and tarragon together on a large plate and turn the corn cobs in the mixture until coated.
3 Cook over a preheated barbecue grill until lightly charred all over. Transfer to a plate, drizzle with a little lemon-infused oil and sprinkle with sea salt. Serve with lime wedges.
There are plenty of recipes for sweet corn on Shared Kitchen, and lots of information too.
Sweet Corn with Lime & Tarragon Mayo