Roasted Sweetcorn with Buttermilk, Cream & Cheese

A wonderful cardiac recipe is this. One to get that old heart pumping. Roasted Sweetcorn with Buttermilk, Cream & Cheese is a cracker to serve with the main meat course and would easily pair with chicken, pork or beef. It would even get in bed with fish I would think. It’s a belter and it is seriously no-fail simple. I have made this recipe so so simple that any could do it. Your kids and big kids will love it. Try it.

Roasted Sweetcorn with Buttermilk, Cream & Cheese – not a wonderful photo, sorry, but it is all about the taste right?

Here we go with Roasted Sweetcorn with Buttermilk, Cream & Cheese – enough here for 6 peeps as a side dish.

• 3 whole sweetcorn on the cob
• 1 carton of buttermilk (enough to cover the corn as in the photo)
• 1 container of fresh double cream
• 2 packets of mixed 3 cheese from the supermarket – or push the boat out and go see Chris at The CheeseShop @ Joo Chiat
• Sea salt & cracked black pepper

And we’re off. Now don’t blink, as this is one quick and easy recipe;

1. Clean all the sweetcorn by removing the outer husk and getting rid of all the weird spindly stuff
2. Cut into 2″ pieces and throw in a roasting tin
3. Pour on the buttermilk
4. Pour in the double cream
5. Give a good pinch all over of sea salt & cracked black pepper
6. Sprinkle the cheese all over
7. Throw that in the oven on 150 for 30 minutes – this will cook the sweetcorn in the buttermilk and melt the cheese to gooey…
8. Serve!!!

There you go. I told you Roasted Sweetcorn with Buttermilk, Cream & Cheese was easy. How could you go wrong with this recipe? It’s throwing it all in and sit back and wait cooking. Nice. So give this a go. I guarantee the family will love this, especially the kids. Maybe a good way to get them problem kids eating their vegetables perhaps? Have a go. It’s a good one from the ChillaxBBQ kitchens – ENJOY!!!

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