Sweet corncobs with red palm oil from Chantal Voets can be prepared in 25 minutes. You make this dish with Spice mixes, Fleur de sel, 4-Algae botanico-mix & Red palm oil from Amanprana. This recipe from the Indonesian kitchen is delicious as Tapas & snacks, Side dish & Salad. It also fits perfectly in a Vegetarian, Vegan & Lactose-free diet.
Ingredients for sweet corncobs with red palm oil
- One portion of Amanprana extra virgin red palm oil
- 2 corncobs (fresh or pre-packed)
- A pinch of unrefined seaweed herb salt (e.g. the Cape Herb & Spice Company)
Preparation of sweet corncobs with red palm oilFill a saucepan with a generous amount of water (the cobs need to be totally immersed in the water) and bring to the boil (NOTE: don’t add salt, this makes the corn tough!).Remove all the leaves and threads from the corncobs. Put the cobs into the boiling water and cover. Cook for 20 minutes until done.Drain and place on a serving dish. Everyone takes a cob and smears it all over with red palm oil and sprinkles herb salt over it.Serviettes are essential with this meal. Great with a vegetable tart and carrot salad.
Chantal Voets, co-founder of Amanprana, loves cooking and prefers to share her knowledge, all kinds of facts and inspiration to anyone who wants to know.