…and a hashy new year.
Yep. No recipes posted here for months and then two hash recipes in a row.
But in my defence, they are still pretty darn different – the last recipe being the Rolls Royce, or possibly the Land Rover at the very least, and this one being the Datsun 120Y.
Get used to this crap. This is most definitely how we roll.
This is a pretty simple, but pretty delicious corn hash. It is a pretty great side for whatever you are putting on the table – even if your tables primary purpose is as lumbar support during your weekly keys-in-the-hat sex fiend party. It is also yellow, which is a pretty nice colour, I’m sure you would agree.
I have been asked for this recipe by more than one person so maybe that suggests that you should try it because you will probably like it too.
Serves 8 – 10 as a side
5 cups sweet corn (taken from 5-6 cobs of fresh corn, or frozen will do the job)
1 onion, diced
4 cloves garlic, chopped
1 long red chilli, seeds in or out – you choose, chopped
1 teaspoon chopped thyme
2 teaspoons of your favourite BBQ rub or BBQ seasoning
1 tablespoon lime juice
Salt and pepper to season
1 tablespoon butter
Place a large, heavy based pan on a medium heat. Add butter and a splash of olive oil.
When butter is melted add onion and sauté until softened.
Add corn, garlic and chilli to pan. Sauté for a further 5 minutes. (Just a little FYI, a handful of chopped bacon or some kind of smoked meat product will go really well in the pan right now.)
Add thyme and BBQ seasoning. Sauté for another few minutes or until corn is starting to brown a little.
Freshen the whole thing up with the lime juice.
Taste and adjust seasoning (this means add a little salt and pepper) if necessary.
Ooh la la.