SIDE DISHES ARE SO UNDERRATED. NO MEAL WOULD BE COMPLETE WITHOUT THEM.
This one is TO DIE-FOR (I know I say that a lot). In my opinion, this is the perfect blend of flavors — a glorious mix of spicy and tangy. It takes me back to my childhood sitting on my grandma’s veranda with my cousins on a breezy summer afternoon, sprinkling corn cobs with salt, pepper and chilli powder.
To me, summers are synonymous with sunny corn. And this recipe takes the humble “Corn on the Cob” — which is pretty respectable on its own — to a whole new level.
This is another brilliant example from my favorite food gurus at Ottolenghi. Here’s their recipe.
HERE’S MY TAKE:
INGREDIENTS:
- 1 tbsp Dijon mustard
- 3 garlic cloves, crushed
- ½ tbsp sherry vinegar (any vinegar will work)
- 2 tbsp tamarind paste
- half cup sunflower/canola oil
- 2 heaped tbsp white miso paste (not sweet)
- 2 green chilli, roughly chopped (Use less if you don’t want it too spicy.)
- 3 tbsp olive oil
- 4 corn cobs, cut each in half (or thirds, depending on the size of the corn)
- 2 tbsp finely chopped parsley
- Salt
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.
METHOD:
- Place the mustard, garlic, vinegar, chilli and tamarind in a blender or food processor. Turn it on and slowly add the sunflower oil. Pour continually (but slowly) until half the oil is incorporated.
- Add half the miso, blend. Add the rest and blend. Your sauce should be thick. If it’s too thick, and a bit more oil.
- Taste and adjust to your taste (I always end up adding more chilli and tamarind.)
- Bring a large pan of water to boil. Add the corn and blanch for three minutes.
- Pat them dry. Mix the olive oil and ¼ tsp salt. Place a grill pan on high heat (or put this on the barbecue). When it starts to smoke, add the corn and grill turning until all sides get a bit of color.
- As soon as the corn comes off the grill, spoon a layer of the glaze all over it.
- Sprinkle with parsley and dig in!
You should have some of the divine glaze left over. Use it as a dipping sauce. You can also make this recipe with loose corn kernels, using the glaze as a dressing.
SAVORY SOUNDS
THESE TUNES REMIND ME OF A SUMMER BREEZE.
The first one is by Aussie band Atlas Bound. They’re relatively new, but I love everything they release. This song is just SO LOVELY. Please repeat (I know you will).
Here’s another song with a similar vibe. It’s by London producer Rationale.
And one final one. This is a remake of a classic: Show Me Love. I never thought any remix would do the original justice. But then I found this.
