MASALA ROASTED CORN WITH QUICK CORIANDER CHUTNEY

I love corn on the cob, but to max the flavour on this – and make it slightly easier for you and your guests to eat – it works really well if you slice the kernels off the cob post-cooking. That way they pick up all the flavour from the roasting tin and the chutney. Using those little half-sized corn on the cob makes them easier to slice, though four ordinary sized cobs would work well too. A lovely colourful dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C fan/200°C/gas 6. Tip the corn, onions and chickpeas into a roasting tin and mix well with the garlic, oil, spices and salt. Transfer to the oven and roast for 30 minutes.

Step 2

Meanwhile, stir the coriander, yogurt, lemon juice and sea salt together for the chutney. It’ll be a really thick paste, so let it down by stirring in 1 tablespoon of water at a time, until you have a thick but pourable consistency. Taste and adjust the lemon and salt as needed.

Step 3

Once the corn is cooked, give it a moment to cool down, then take each cob and stand it upright on a chopping board. Slice the kernels off, then return them to the tin and stir through the rest of the roasted ingredients. Serve with the chutney alongside.

Step 4

NOTE: You won’t get the same texture from roasting a drained tin of sweetcorn, which is why it’s best to roast the cobs whole, then get the kernels off.