‘It’s not what’s on the table that matters, it’s who is in the chairs.’
I love serving canapes with a glass of bubbly at the beginning of a dinner party. Little bites which you can pop straight into your mouth. Mr B serves the drinks and I serve the canapes, making our way around the room, welcoming our guests and absorbing the gentle hum that comes from the voices in the room. There is no happier a place for me then at the table, eating, drinking and listening to the laughter and conversation that comes from family and friends that are family.
I like to be inventive with canapes and since I am vegetarian, it gives me the chance to show my guests vegetables in a new light. This cilantro corn is a great example and a corn staple that can be added to salads or used as a side. It is taking the basic recipe of an Indian chutney and adding it to your corn to create a vibrant flavour.
Ingredients
- 2 cobs of corn or one tin
- 1 bunch of cilantro (washed)
- ½ cup coconut milk
- 2 cloves of garlic
- ½ chili (optional)
- ¼ tsp. Salt and pepper (add more to taste)
Method
- If you are using fresh corn, shuck the corn, making sure to take remove as much of the silks as possible
- Cut off the corn kernels with a sharp knife, moving down the corn and staying close to the cob (you can keep the cobs for stock later)
- Once you have the kernels, rinse them off and add them to some salted boiling water for 5 minutes, drain
- Let the corn cool and at the same time at the other ingredients to a blender. Blend until you have a smooth consistency.
- Add to the corn, mix and serve
- If you are using a can skip the first steps, drain the can and rinse the corn
- In total if using canned corn this recipe will take you less than 5 minutes
