So it’s the start of another working week, that’s right another week of doing the same thing day in day out. Normally I love my job, but today, I’m just not feeling it. I’d rather be sat at home in a nice comfy chair, a coffee within arm’s length and a good
book cookbook (currently reading “Secrets of the world’s best chefs” by Adam Roberts). Does this make me the ultimate food nerd? Most likely, but that’s what I’d rather be doing right now. My addiction to coffee and cookbooks go hand in hand, the smell of freshly ground coffee, the feel of paper between your fingers as you turn the page, the stunning photographs, the stories and the seemingly random list of ingredients that when combined create something special. Cooking is all about letting your taste-buds do the talking, is it too sweet? Too salty? Not sweet enough? Does this work with that? Do they complement each other? Does that even need to be there? These are all questions you should be asking yourself when you are in the kitchen and you should taste every step of the way. This is what determines good cooks from great cooks.
There is one downside to reading cookbooks… you always end up starving by the time you put them down. Not only are you starving but usually you are feeling inspired and want to make more than just Vegemite on toast (even though it’s amazing). One of my favourite snacks (can also be used as a side dish) has to be Grilled Mexican Corn. It’s so simple yet amazingly tasty and easy to prepare. Next time you’re feeling hungry and you’re not stuck at work, give this a go. It will also go perfectly with your next taco night.
What you will need:
- 4 fresh corn on the cob’s
- 1 cup bread crumbs
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon Mexican chili powder
- pinch of salt
- 50g melted butter
- 1 lime
- 80g Romano cheese, finely grated
- handful of coriander leaves
- Bring a pot of salted water to the boil, cook corn cobs for 5 minutes and then drain.
- While allowing the corn to cool, combine the breadcrumbs, spices and salt into a large bowl. Mix well.
- Once the corn has cooled enough to handle them, roll them in the melted butter and then into the breadcrumb mixture, then set aside.
- Heat a large frying pan (or BBQ) over a medium high heat, once hot enough add the corn and cook for 2-3 minutes each side until nicely coloured.
- Remove the corn and top with some grated Romano cheese, coriander and a squeeze of lime.
- Serve with an ice-cold beer for ultimate enjoyment.
For now I guess it’s back to work…