4 ears of fresh corn.
Marinade 1
1 tbsp sweet chilli sauce
1 tsp fish sauce
Several drops of sesame oil
1 clove of garlic
1 tsp grated lemon rind
Small bunch coriander
Chop garlic, lemon rind and coriander for 5 sec on speed 7.
Add remaining marinade ingredients and mix on speed 4 for 5 sec.
Using a pastry brush, coat the corn cobs in the marinade and place into Varoma dish. add 500ml of water to the TM bowl and steam for 10 min on Varoma temp, speed 1.
This recipe has been converted from “Steaming” by Brigid Treloar
Tips: Marinate overnight for fuller flavour.
Marinade 2.
2 tbs butter
1 tbs honey
2 tbs Dijon mustard
Cut corn cobs into 3rds, add 500g of water to TM bowl and steam in Varoma for 10 min, Varoma temp, speed 1. Set aside once cooked.
Remove steaming water from bowl and add butter, honey and mustard. Heat for 2 min on 70º speed 2. Add cooked corn to the bowl and mix on reverse—speed 1-2 until cobs are coated in the marinade. Serve.
