Butter corn with baked potatoes

Name: Butter corn with baked potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4-8 Potatoes (200 g each); 4 (1062 ml) fresh corncobs or 1 tin; 7-10 Tbsp sugar, salt, pepper; 250 g Low-fat curd; 150 g Sour cream or sour cream; 7-10 Tbsp possibly approx. 3 tablespoons of milk; 1 Garlic clove; 1/2 bunch Parsley and chives; 3 tablespoons (50 g) Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4-8 Potatoes (200 g each)
4 (1062 ml) fresh corncobs or 1 tin
7-10 Tbsp sugar, salt, pepper
250 g Low-fat curd
150 g Sour cream or sour cream
7-10 Tbsp possibly approx. 3 tablespoons of milk
1 Garlic clove
1/2 bunch Parsley and chives
3 tablespoons (50 g) Butter
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes well, dab them dry and wrap them in foil if necessary. Bake on the tray in a hot oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for approx. 1 hour
2
Cleaning and washing the corn. Cook in boiling water with some sugar (without salt!) for about 20 minutes
3
Mix curd, sour cream and milk. Peel, chop and add garlic or press it directly into the quark. Wash the herbs. Chop the parsley, cut the chives into small rolls. Stir both into the quark, season
4
Drain the corn. Add the potatoes 10 minutes before the end of the cooking time. Spread butter flakes on top. Turn from time to time. Season with salt. Serve with a colourful salad
5
Drink: mineral water