Happy Monday everyone. It's time for one of my all time favorite ingredients, corn. I'm so excited every year when the fresh sweet corn arrives at the farmers market. Use it for everything, salads, soups, grilled, in stews etc. This dish is a really easy one, the most difficult part is slicing it. You do need a sharp knife. Enjoy!
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Serves 4

3 ears of corn on the cob
1 cup chicken stock
2 scallions, sliced



  1. Preheat oven to 380F.
  2. Start with removing the husk of the corn and cut them into 3 cm thick slices.
  3. Place them in an oven proof dish and add stock and scallions.
  4. Cover with fool and bake for 20 minutes.
  5. Arrange on a platter and serve warm or cold.

TIP:

Great with BBQ or for a picnic.
Photography by Colin Cooke

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