I saw an episode of Jamie Oliver’s American Food Revolution, where they were teaching people to cook corn on the cob with chili and lime. The flavour combination inspired these. They work really well.
Sweet corn and lime basil are both in season in my garden and I’m just starting to pick the first of the limes. If you don’t have lime basil, it’s a different recipe but it works with coriander.
What’s The Breakfast Challenge? A weekly fast, easy, healthy, ethical, in season recipe to challenge the big boxes of mostly air.
The Recipe:
Strip the kernels from 3 cobs of corn.
In the food processor, blend them with
- 2 eggs
- 2 dessertspoons of wholemeal self-raising flour
- 1 teaspoon baking powder
- 1 chili (seeds removed)
- a good handful of lime basil leaves
- salt and black pepper
Blend for a minute until the chili is chopped quite fine through the mix.
Fry spoonfuls of mixture in a little olive oil until they are golden and set.
Eat hot straight from the pan with a squeeze of lime juice.
We make corn and zucchini pikelets, which are yum, but it will be nice to try a different variation. I am always amazed at the endless possible combinations of food. The kids will probably hate the chilli, oh well, more for me and mel.
On a different note, thanks to your wise teachings I recently came up with a very effective way of keeping grass out of my vege patch. I built a chicken run surrounding the perimeter.
I have just been to have a look – ingenious!
YUM! Some of my favourite flavours!
Perfect! I have just harvested a load of the less than perfect cobs of corn from my garden that I am moving from (the perfect cobs have been eaten raw or steamed). Tomorrow nights dinner planned.
Sounds delicious! I love anything with corn in it for breakfast! 🙂
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