for 4 people

Corn

480 g	cooked corn cobs
1 tbsp	olive oil
¼ tsp	salt
a little	pepper

Tomatoes

150 g	cherry tomatoes
1	red onion, cut into wedges
1 tbsp	white balsamic vinegar
¼ tsp	salt
a little	pepper

To grill (charcoal/gas/electric grill)

200 g	tenderstem broccoli
1 tbsp	olive oil
¼ tsp	salt
4	corn tortillas

Corn puree

60 g	plain organic cream cheese

How it's done

Corn

Brush the corn cobs with oil, season.

Tomatoes

Place the tomatoes in the dish along with all the other ingredients up to and including the pepper, mix.

To grill (charcoal/gas/electric grill)

With the lid down, grill the corn cobs and tomatoes over/on a medium heat (approx. 200 °C) for approx. 15 mins. Brush the tenderstem broccoli with oil, grill alongside, turning occasionally, for approx. 8 mins. Remove the vegetables from the grill. Grill the tortillas for approx. 2 mins. on each side.

Corn puree

Remove the corn kernels from the cobs, set aside 3 tbsp of them. Place the remaining corn kernels and the cream cheese in a measuring cup, puree.

To serve

Spread the corn dip on a platter, arrange the vegetables on top, serve with tortillas.

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