Griddled Sweetcorn Recipe - Ivy’s Reserve
Paired with Ivy's Reserve Vintage Cheddar, this Griddled Sweetcorn Recipe is the perfect starter, main course or side that's simple to make in minutes
Ingredients
- 4 corn on the cobs
- 4 tbsp extra virgin olive oil
- 2 tbsp cider vinegar
- 1 lemon, juice only
- ½ bunch of fresh mint, leaves finely chopped, baby leaves reserved
- 200g/7oz sugar snap peas, finely sliced
- 2 small courgettes/zucchini, peeled into ribbons
- 70g/2 ½ oz Ivy’s Reserve Vintage Cheddar , cut into slices
- 40g/ ⅓ cup almonds, toasted and finely slices
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