Grilled corn on the cob with chilli butter to tomato salad and baked potato
very easy
60 mins
60 mins
Ingredients
- 4 fresh corn cobs (approx. 280 g each)
- 1 TABLESPOON + 75 g butter
- 1 TABLESPOON + 1 teaspoon sugar
- 7-10 Tbsp Salt
- 2 small red onions
- 500 g Tomatoes
- 4-5 Stem(s) Basil
- 2 TABLESPOONS light balsamic vinegar
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 2 packs (650 g each) Baked potatoes with sour cream (à 2 potatoes and 250 g sour cream)
- 1 red chilli pepper
Directions
- 1
Cleaning and washing the corn. Boil 4 litres of water in a pot. Add 1 tablespoon butter, 1 tablespoon sugar and 2 tablespoons salt. Cover the corn and simmer for about 30 minutes
- 2
In the meantime, peel and halve the onions and cut them into strips. Tomatoes wash, dry grate, halve, remove stalk. Cut tomato halves into slices. Wash basil, shake dry and chop finely, except for a few leaves for garnishing. Mix vinegar with 1 tsp. sugar, salt and pepper. Fold in oil in a thin stream. Season to taste. Add onions, basil and tomatoes and mix carefully. Season to taste with salt and pepper. Cover and leave to stand for about 15 minutes.
- 3
In the meantime, prepare potatoes according to the instructions on the packet. Drain the corn and let it drain. Roast the cobs in the hot grill pan or on the hot grill while turning for about 5 minutes. Clean the chilli, cut lengthwise, remove seeds and wash. Cut the pod into small pieces. Heat 75 g butter, 1/2 teaspoon salt and chilli in a saucepan
- 4
Arrange the corn on the cobs on plates. Drizzle with chilli butter. Cut potatoes in half. Add the sour cream. Garnish with basil. Add tomato salad.
Nutrition Facts
680 kcal
64 g
37 g
19 g
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