Sweet, charred corn on the cob, topped with grated parmesan and smothered in a delicious, hazelnutty salsa verde. A side so good it’ll take centre stage! Zena x
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Serves
6
Parsley
Coriander
Mint
Red Chilli
Red Onion
Hazelnut
Garlic
Red Wine Vinegar
Sugar
Corn On The Cob
Parmesan
Olive Oil
Salt
Black Pepper
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Serves
6
Parsley
Coriander
Mint
Red Chilli
Red Onion
Hazelnut
Garlic
Red Wine Vinegar
Sugar
Corn On The Cob
Parmesan
Olive Oil
Salt
Black Pepper
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Step 1.
Finely chop the parsley, coriander, mint, red chilli, red onion and hazelnuts and mince the garlic. Transfer to a mixing bowl.
Step 2.
Add the red wine vinegar, sugar and olive oil. Season with salt and pepper and stir to combine. Set aside.
Step 3.
Heat a griddle pan or barbecue until hot.
Step 4.
Rub the corn with olive oil and season with salt and pepper. Grill for 12 to 15 mins, turning regularly until lightly charred and cooked through.
Step 5.
Plate up the corn and grate over the parmesan. Top with the nutty salsa verde then serve and enjoy!
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