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5 corn on the cobs
2 litres water
120g Essential Cuisine Aromatic Base
150g softened butter
15g Street Food Chef Chermoula, BBQ, Satay, Dark Mexican or South Indian Style Seasoning
Chopped parsley, to garnish
1. Bring the water to the boil in a medium pot, add the Essential Cuisine Aromatic Base, whisk until dissolved. Add the corn and cook until al dente. Remove the corn and leave to cool, then slice each one into 6.
2. Heat a griddle pan and brush each piece of corn with a little oil. Add to the pan and allow the corn to char around the edges.
3. Mix your choice of Street Food Chef Seasoning with the butter and add the pan with the corn.
4. Serve in suitable dish.