Corn Chops
Introduction
What are corn chops? Chunks of sweet corn that you can get your chops around! Whole cobs are not the easiest to eat – especially in company – but chop them into chunks and you’ll find they’re easier to pick up and munch. A bunch of corn chops at a barbecue will disappear in no time.
Serves: 6-8 as a spread or dip
Ingredients
4 sweet corn
2 Tbsp olive oil
1-2 Tbsp fresh tarragon (or as much as you like), or 1 tsp dried tarragon
1 clove garlic, peeled and crushed
Finely grated zest 1 lime
1 Tbsp lime juice
¼ tsp chilli powder
1 tsp ground cumin
1½ tsp flaky sea salt
Lime wedges for serving
2 Tbsp olive oil
1-2 Tbsp fresh tarragon (or as much as you like), or 1 tsp dried tarragon
1 clove garlic, peeled and crushed
Finely grated zest 1 lime
1 Tbsp lime juice
¼ tsp chilli powder
1 tsp ground cumin
1½ tsp flaky sea salt
Lime wedges for serving
Method
1 Remove husks and silks from corn. Gently boil corn in unsalted water for 10 minutes. Drain, and drape with paper towels until cooled sufficiently to handle. Cut into chunks with a sharp knife.
2 In a bowl mix oil, tarragon, garlic, lime zest and juice, chilli powder, cumin and salt. Add warm chunks of corn and toss to coat in the dressing. The corn can be prepared several hours in advance e up to this point; bring to room temperature before cooking.
3 Cook corn chunks on a preheated barbecue grill until lightly charred. Serve hot with lime wedges.
Recipe Notes
Read more about sweet corn here Sweet corn