SALT & PEPPER SWEETCORN

Updated: Jul 13, 2020



Ayurvedic food should be simple, quick and fresh. Fresh meaning, made daily if possible and using ingredients as quickly as possible from patch to plate. This way, not only is your body getting nutrients, but also important Vital Energy or Prana. Vitality laden food is not only fuel to the body but its medicine as well. Fresh sweetcorn is just delicious and this super speedy, family favourite recipe is the perfect accompaniment to your main meal either eaten straight from the cob or sliced off and combined into your dish. This also makes for a super yummy snack - the kids and I often pick a fresh cob from the garden, cook as below and munch away on the soft, sweet kernels filled with buttery goodness and the gentle warmth of spice.



WHAT YOU WILL NEED


Serves 2

  • 2 fresh sweetcorn, silk and leaves removed

  • Ghee

  • Freshly cracked black pepper and pink Himalayan Rock Salt



METHOD

  1. Using a steaming process that you have available (I use a steamer pot or basket over a saucepan of boiling water), place the sweetcorn in and cover with a lid.

  2. Allow the corn to steam for 5-10 minutes until golden yellow and the kernels have softened.

  3. Take out of the steamer using some tongs and place immediately on a sharing board or plate.

  4. Using a teaspoon, smear a little ghee over the cobs, using the tongs to hold and turn without burning yourself.

  5. Complete the same process with the pepper and salt as with the ghee, dispersing the spices over the cob evenly.

  6. Serve immediately and enjoy!



Light and love, ⁣

Tamika x




DISCLAIMER