Julie Le Clerc: Chilli roasted corn wheels

Serves 6 as a side dish

5-6 cobs fresh sweetcorn

1/4 cup olive oil

2 cloves garlic, crushed

1 tsp chilli flakes

sea salt and freshly ground black pepper

3 Tbs chopped fresh coriander, or parsley if preferred


1. Heat oven to 200C. Chop corncobs into 2cm thick rounds and place in an oven pan. Drizzle with olive oil and scatter with garlic, chilli flakes and salt and pepper. Toss well to evenly coat the wheels of corn.

2. Place in oven and roast for 15 minutes or until golden brown, tossing once during cooking.

3. Remove from the oven and sprinkle with chopped coriander or parsley. Serve hot as a vegetable dish or cold as a salad.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

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