serves
4-6
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1–2 tbsp vegetable oil
- 2 cups corn kernels
- sea salt, to taste
- garlic powder, to taste
- lime or lemon zest, to serve
Instructions
- Heat the oil in a heavy-based or cast-iron frypan.
- Add the corn kernels and give the pan a shake. When the kernels begin to pop, partially cover with a lid.
- Cook until toasted and golden in colour. Season with salt and garlic powder and a little lemon or lime zest. Serve warm!
Styling and photography by Brodie Nalywajko @pierogistudio.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
