1½ tbsp. Borderfields Cold Pressed Rapeseed Oil
2 corn on the cobs
1 onion, finely chopped
½ tsp. ground cumin
A pinch of dried oregano
1 garlic clove, finely chopped
2 large ripe tomatoes, roughly chopped
Small bunch of coriander (about 20g), finely chopped
40g Wensleydale cheese, crumbled
½ a lime, juiced
Salt and pepper, to season
Crème fraiche or sour cream
- Start by removing the corn from two large corn on the cobs. Then in a saucepan fry the onion, cumin and oregano in the Borderfields over a low heat until golden. Add the garlic and cook for a further two minutes.
- Next add the corn, making sure to stir continuously. When the corn starts to colour, remove the saucepan from the heat.
- Stir in the tomato and coriander, and season with lime juice and salt and pepper to taste. Crumble in the Wensleydale cheese, and service with the crème fraiche or sour cream and tortilla chips on the side.