Corn on the cob with herb SKYR

pannocchie_con_salsa_allo_skyr_e_burro_al_pomodoro_1_di_1_-2.jpg

Ingredients

preparation time: 20 minutes
cooking time: 40 minutes
difficulty: easy


for 4 people


for the corn on the cob

  • 4 corn on the cob
  • 4 cloves of garlic
  • 6 sprigs of thyme
  • a little salt
  • some pepper
  • 6 or 7 tablespoons olive oil

for the herb SKYR

  • 150 g SKYR Natural
  • 1 tablespoon chives, chopped
  • 1 tablespoon parsley, chopped
  • 1/2 garlic clove, chopped
  • 2 tablespoons lemon juice
  • a little salt

for the tomato butter

  • 4 dried tomatoes, in oil
  • 100 g butter, soft
  • 1 tablespoon of tomato paste
  • a little salt
  • some pepper
pannocchie_con_salsa_allo_skyr_e_burro_al_pomodoro_1_di_1_-2.jpg

Preparation

for the corn on the cob
Bring water to a boil in a large pot.

Remove the leaves and beard from the corn cobs, cut off the stalk and wash the cobs.

Once the water is boiling, add the corn cobs and cook for about 15 minutes, turning occasionally. Remove and drain briefly.

Cut the corn cobs into slices about 3 cm thick and place in a bowl.

Add the unpeeled garlic, lightly crushed with a knife, thyme sprigs, salt, pepper and oil, mix well and set aside.

In the meantime, preheat the convection oven to 190°C.

Place the corn on the cob on a baking tray covered with baking paper and bake for about 25 minutes until golden, turning occasionally.

Remove from oven and serve with herb SKYR and tomato butter.

for the herb SKYR
Mix SKYR well with chives, parsley, garlic, salt, pepper and lemon juice.

for the tomato butter
Chop tomato fillets and set aside.

Whisk butter until creamy, add tomato paste and sun-dried tomatoes, season with salt and pepper.

Refrigerate until ready to serve.

Story

Julia Morat

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