Thai Spice and Lime Dressed Mini Corn Cobs

Ingredients

Drowned in butter or dressed beautifully in extra virgin olive oil, lime and Thai spiced vinaigrette?  No contest in our kitchen.  This quick and easy vinaigrette recipe can be modified using any of our C@H Spice Blends, but this is one of our favourites.  Make extra vinaigrette to use on a side salad, in mashed potatoes, or as a marinade for any roast meat or vegetable.   The 1/3 size mini cobs are perfect for parties and barbeques because they don't take up much real estate on the plate, and they travel beautifully.  Wrap the whole lot up in foil and re-heat (or cook) on the grill or in the oven.
✭ ✭ ✭ Roll Over tip:  Cut corn niblets from cold left-over cobs the next day and mix together with chopped left-over meat and/or veg, a splash of vinaigrette and chiffonade lettuce - roll it all up in a whole wheat wrap.  Lunch is taken care of. Kids love them!

• 1 lime - juice (including pulp) and zest
• 1 teaspoon DM Thai Spice Blend
• 1 tablespoon honey, melted
• excellent quality extra virgin olive oil.  We prefer Domenica Fiore.
• 6 cobs of sweet corn
• sea salt if desired.  We use DM Himalayan Sea Salt

Methodology

Shuck corn cobs and remove silk.  Cut off the pointed end of cobs to about 1 inch diameter, or where the niblets become uniform.  Cut any husk and unsightly bits from blunt end of cobs.  Using a large sharp knife, carefully cut cobs into more-or-less equal sections, so you are left with three mini cobs.  Small cobs can be cut into two.  Place in a medium saucepan with about 1/2 inch of water, cover with a lid and bring water just to a boil.  Turn off heat and leave with lid on, to finish cooking for 10 or so more minutes.  

Vinaigrette
Zest lime with a fine microplane and set zest aside.   Juice the lime and put juice in a small bowl with approximately three-times as much extra virgin olive oil as you created lime juice.  Whisk together with 1 teaspoon DM Thai Spice Blend and the melted honey.  Add 3/4 of the lime zest and whick again. Taste and adjust seasoning, adding salt as desired.

Drain the cooked corn and toss immediately in the vinaigrette. Plate and garnish with the remaining lime zest and chopped flat leaf parsley if you like.  The tiny cells of lime juice hide between the niblets of corn and burst open as the corn is eaten, providing delightful shots of tartness to contrast the sweetness of the honey and the unctuous spiced olive oil.

Submitted by:

C@H Kitchen