Steamed Corn on the Cob with Tomato Salsa From the Steamer

For the steamed corn on the cob, wash tomatoes, place in a perforated cooking container and steam (at 95°C for 1 minute). Allow tomatoes to cool briefly and then skin.

Remove corn cobs from leaves, remove strings, wash cobs and pat dry. Place in a perforated cooking container and cook (at 100°C for 30-35 minutes or at 120°C for 15 minutes).

For the salsa, halve the tomatoes, remove seeds and cut into small cubes. Wash the lime, finely grate the peel, squeeze out the juice. Clean, seed and finely chop the chili. Knead half of the chopped chili with butter, 1 tsp lime juice and some lime zest and season with salt.

Peel the pineapple, remove the stalk and finely dice the flesh. Pluck off chervil leaves and chop. Mix with pineapple, tomatoes and remaining chili, season with salt, remaining lime juice and zest. While still hot, brush cobs with the seasoning butter and serve with the salsa.

Preparation Tip:

A wonderful corn on the cob recipe!

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