If you’re looking for a delicious, seasonal twist on a classic dish, these corn on the cob “wings” with wild garlic purée are an absolute treat. Bursting with vibrant flavours and a great balance of sweet, savoury, and umami taste’s, this dish is perfect as a starter, side, or snack. The wild garlic purée adds a wild element and brings a fresh and fragrant punch, while the golden baked corn adds a satisfying crunch.
Ingredients:
- 2 handfuls of fresh wild garlic leaves – Click here to read our Wild garlic ID guide
- 100 ml extra virgin olive oil
- 50 g pine nuts, cashews, or sunflower seeds
- 50 g ground hard cheese
- Salt and pepper to taste
- 3 corn on the cobs
Method:
For the Wild Garlic Purée:
- Wild garlic can be used in its entirety – leaves, stalks, and flowers are all edible. Forage or source the freshest leaves possible.
- Tear the wild garlic leaves roughly and place them in a pestle and mortar. Lightly grind them to bruise the leaves and release their fragrance.
- Add the olive oil, nuts or seeds, ground cheese, and a pinch of salt and pepper. Continue pounding for about a minute until the mixture is soft but retains some texture. (Alternatively, you can blend the ingredients for a smoother purée.)
- Taste and adjust seasoning or ingredients to your preference.
- Store in the fridge and use within 5 days, or freeze for up to 3 months.
For the Corn on the Cob “Wings”:
1. Halve the corn cobs through their width, then quarter them lengthwise into manageable pieces.
2. Boil the corn pieces for 3 minutes, then drain and pat them dry thoroughly. Then coat the corn generously with the wild garlic purée.
4. Arrange the coated corn on a baking tray and bake until golden brown and slightly crisp.
Serve these corn “wings” hot and watch as they disappear – the perfect blend of sweet corn and bold, garlicky goodness!