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Corn on the cob by Kraut|Kopf

A couple of weeks ago a fantastic cook book was published. Written, styled and photographed by Susann Probst & Yannic Schon. The label behind these two names is Kraut|KopfA “must-visit”blog for all of you love tasty, nutritious vegetarian food! Great pictures with lots of beautiful details and great recipes – this book is on my kitchen front shelf at the moment :-).


One of the benefits of beeing a food stylist is that you bring home beautiful food from work. In my case I had fresh corn available, hence, we had “baked corn on the cob” yesterday night – superfast, superyummy, supertasty!



As opposed to the original recipe, I didn’t have any dill at home (the dill started to blossom recently on our balcony, which looks really beautiful, however, the edible leaves were gone)… Cooking for me also means experimenting and since our basil is currently growing like weed, I added parsley and basil to my herb butter instead. Other than that, I completely stuck to the recipe (see below) and it turned out just perfect. Crisp and juicy corn – there is nothing worse than overcooked corn…



IMG_0065 Baked corn on the cob

  • 4 fresh sweet corn
  • 1 clove of garlic
  • 3 twigs of italian parsley
  • 3 twigs of basil
  • 1 teaspoon lemon zest (organic)
  • 1/2 teaspoon lemonjuice
  • 50g soft butter
  • seasalt
  • fresh groud pepper

Preheat the oven to 180°C (350 fahrenheit). Peel the corn without tearing off the leaves, just carefully bend them out of your way. Get rid of the flossy things, wash it and dry it. Chopp the herbs and mix them with the butter, lemon juice and lemon zest. Add salt and pepper to your liking. Spread 2/3 of the herb butter on the corn and carefully close the leaves around it again. Tie close with some kitchen thread. Let it bake for 20 minutes on the grid and turn over after 10 minutes. Bend over the leaves again and either braid or twist them so that they’re out of the way. It’s a good way to hold the hot corn and besides it just loks beautiful. It’s ready to eat now but it turns out even tastier if you just put it in a well preheated frying pan (no oil) or on the BBQ and let it brown from all sides. Now just add the spare herb butter and dig in! Excellent! I can totally recommend  the recipe, the book and of course the blog! Not only is it nice to look at but the recipes work and just taste great! the book was published in Coppenrath Verlag, contains 240 pages and can be found with the ISBN: 3881179550 for 29,95 Euro (sorry, German only). Since we had the corn for dinner, the shooting had to take place in the late afternoon as well – i. e. tired and hungry children after a long day on the playground, exhausted, moody, I’m gonna get on my mom’s nerves mode… Additionally my brother was calling me from South Sudan and it was all just too much. The shoting was bound to go totally wrong – what a disaster! BUT everything developed totally in the opposite direction. While I was on the phone just taking a glimpse on my setup and being skeptic that my boys would go bezerk any minute now, the three of them just started to decorate the setting and start shoting stuff on their own… Genuinly funny and really creative! What a nice turn out!


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