Chipotle-buttered corn with tomato, jalapeño, red onion, coriander and couscous, topped with parmesan and a feta-lime crema.
Ingredients List
Crema
Method
- Start by draining the corn kernels and patting dry with paper towel.
- In a large pan on high heat, add the butter followed by the corn and fry off, stirring occasionally, for 5-8 minutes until golden brown and cooked through. Add the chipotle powder and half a teaspoon of salt, toss and set aside to cool slightly.
- Add the water to a small saucepan with a splash of olive oil and a pinch of salt and bring to the boil. Remove the saucepan from the heat, add the couscous, cover and let stand for 10 minutes. Once absorbed, uncover, fluff with a fork and set aside to cool.
- Make the crema by combining all the ingredients in a bowl, using a spoon to smooth the feta slightly. Set aside.
- When ready to serve, place the corn, diced vegetables, couscous, half the parmesan and 1½ tbsp extra virgin olive oil into a large bowl. Combine with a solid crack of salt and transfer to a serving bowl. Top with the remaining grated parmesan, followed by a large dollop of the crema and freshly zested lime.
Blue Ribbon
