This recipe is from the Heartwood cookery book that Mr Peter Price gave me.The restaurant is in Tulum in Mexico and looks absolutely fabulous, quite a few of the recipes require ingredients that are hard to get here but this goes with delicious slow cooked and then seared short ribs. It’s a bit of a revelation because I only like corn ON the cob, I’ve always only liked corn ON the cob, corn off the cob reminds me of those jolly green giant tins of corn. So imagine my surprise, not only is this off the cob but is blended to a purée, not promising I hear you say, well I can promise you it is bloody delicious! Dial the chile up to your taste creamed corn 4 ears corn Zest of two limes Juice of 1 lime 1 tsp Maldon salt Chile flakes 1 tsp butter per corn 1 jalapeño chilli Sour cream 4tbs water 2 Serrano chillies Get 4 individual sheets of foil large enough to wrap each corn. Put an ear of corn in the middle of the foil. Spread the butter on each No
Cooking and eating with my family and friends