Recipe and words by Klara Moderski
A delicious autumnal dish perfect served with some flatbreads for dipping or as a lovely side dish for something more substantial.
300g full fat yogurt or shop bought labneh
40g unsalted butter
1 tbsp hot curry powder
1 corn on the cob
1 garlic clove
Few sprigs of fresh tarragon
Salt and pepper
Start by mixing the yogurt with ½ tsp of salt and wrap in cheesecloth then place the cloth in a sieve and let it strain for at least a few hours. The longer you leave it, the firmer the labneh will become. If you are using shop bought labneh please skip this step as the labneh is ready.
Boil the corn whole for five minutes and cut of the kernels.
Brown the butter in a small pan on a medium heat, whisking occasionally not to burn the butter. Once the butter is browned, add the corn kernels, curry powder, grated garlic and the chopped tarragon and season with lime juice, salt and pepper.
Plate up the labneh and top with the curried corn and butter mix.