delicious - - ENTERTAINING. -


10 corn cobs, husks re­moved,

silk re­served 2 red cap­sicums 2 tbs olive oil 500g thick Greek-style yo­ghurt

1/4 cup (60ml) chilli oil 2 garlic cloves, finely chopped 1 bunch oregano, leaves

picked, torn Sun­flower oil, to shal­low-fry

Heat a char­grill pan or bar­be­cue to high heat. Brush corn and cap­sicums with oil and grill, turn­ing oc­ca­sion­ally, for 15 min­utes or un­til charred. Set aside to cool slightly, then slice ker­nels from cobs. Place half the ker­nels in a bowl and fold through yo­ghurt, chilli oil, garlic and oregano. Peel cap­sicums and thinly slice.

Heat 1cm sun­flower oil in a deep fry­pan over high heat and add corn silk. Cook for 1 minute or un­til crisp. Re­move with a slot­ted spoon and drain on pa­per towel.

Spoon yo­ghurt mix­ture onto a serv­ing plate. Scat­ter with re­main­ing corn ker­nels, cap­sicum and fried corn silk to serve.

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