Corn has got to be one of the most consumed crops in the world. And for great reason. They are delicious, nutrient dense and really easy to prepare. These beauties in this recipe were harvested from the Melville Park Farm. They are bursting with juiciness and absolutely gorgeous in colour. I love corn for their sweetness and how well they can take char.
Ingredients
- 2 Corn
- 3 Jalapeños
- 1 Red capsicum
- 2 Eggs
- 2 tablespoons butter
- 1 piece sourdough toast
- Lime
- Smoked paprika
- Extra virgin olive oil
- Salt & pepper
Method
It first starts with the corn, and to speed the process, you can pop the whole corn in the microwave for about 50 seconds. This gets the inner kernels warm so that they cook evenly on the grill, it also helps to separate the fibrous strands from the cob, which is a fiddly job!
Remove the husk (and strands) and get the grill ready – use a medium high heat, depending on your stove. On they go, with just a touch of oil and some salt. Add your jalapenos and capsicum without any oil to allow the skin to blister nicely.
Once the veggies are are beautifully charred and blistery, remove the kernels from the corn and pop them in a bowl. Slice open the jalapenos, remove the seeds, and finely chopping them with the capsicum. Jalapenos are very mild, so even the faint hearted can enjoy! Hit the corn with a quick squeeze of lime and a little salt and pepper.
We’re using some beautiful, ethically farmed eggs from the team at Allington Family Farm and taking them to the next level by frying them in a knob of hand churned butter from Melville Park. Fry your eggs and spoon the butter over them to help set the top of the eggs. Pop your bread of choice in the toaster.
Once ready, place your salsa onto your toast, add your eggs on top and spoon over the remainder of the butter from your pan. Top with a sprinkle of smoked paprika and flaky salt.
