4 corn toppings for a roast around the world!
Who says August says corn and above all, corn party! To make a change from traditional roasts, here are some ideas to pimp your corn!
By the way, do not hesitate to cook your corn on the barbecue. It adds a little magic touch to them! I coat them with a little fat first, and I grill them. Some leave them in the skin, but not me. I love the flavor it gives them (a habit picked up in Cameroon).
Above all, we want it to be explosive and not pasty! Personally it's 5 minutes in the water, no more. And on the BBQ, I want a nice little browned/burnt in a few places.
The Middle East
olive oil and zaatar, this famous explosive spice blend of thyme, sumac and sesame seeds. A little grilled halloumi with that?