You can use frozen corn kernels as an easy alternative, and fry them in a pan. Recipe by Ripe
Ingredients
- 1 large butternut
- 75ml olive oil
- 2 whole corn cobs, husks removed and hairs discarded
- 1 large red chilli, finely diced
- 3 limes; 1 tsp zest and 4 tbsp juice
- 10g coriander
- 5g mint leaves
- 30g pumpkin seeds
- 50g feta
- salt and pepper
Method
- Preheat oven to 220 degrees, fan bake. Line a baking tray with baking paper.
- Prepare the squash by leaving the skin on, cutting in half lengthways, scooping the seeds out and cutting into wedges. Mix the butternut squash with 2 tbsp of oil, 1/2 tsp of salt and plenty of pepper. Spread out onto prepared baking tray skin side down.
- Roast for about 25 minutes, until the squash is cooked through and golden-brown. Remove from the oven and set aside to cool.
- Place a chargrill on a high heat and ventilate your kitchen well. Add the corn cobs and grill for 8 minutes, turning over throughout so that they are charred all over. Remove from the heat and let cool.
- Once the cobs are cool enough to handle, place the corn perpendicular on a chopping board and use a sharp knife to shave the corn kernels off the cob. Place the kernels in a bowl with the chilli, lime zest and juice, the remaining 3 tbsp of oil, 1/2 tsp of salt and the herbs. Mix well and set aside.
- Arrange the squash on separate plates or on one large platter. Spoon the salsa over the top, sprinkle over the pumpkin seeds, dot with the feta and serve, drizzled with a little extra oil.
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