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Sweet potato, corn and bean salad

This wholesome salad can be eaten as a side or served on its own. Serves 4-6 as side salad Prep time: 20 mins Cooking time: 20 mins Ingredients: <ul> <li>1kg sweet potatoes, scrubbed</li> <li>2 tbs olive oil</li> <li>2 tbs fajita spice</li> <li>3 fresh corn cobs</li> <li>425g can black beans, drained, rinsed</li> <li>2 tomatoes, chopped</li> <li>1 avocado, chopped</li> <li>1/2 small red onion, halved, thinly sliced</li> <li>1 cup coriander leaves</li> </ul> Dressing <ul> <li>3 tbs extra virgin olive oil</li> <li>1 lime, juiced</li> <li>1 tbs finely chopped pickled jalapeño</li> <li>1 tsp caster sugar</li> </ul> Method: <ol> <li>Preheat oven 220°C fan forced. Cut the sweet potatoes in half crossway then into wedges lengthways. Place onto a large, greased baking tray. Drizzle with oil and sprinkle over the fajita. Turn to coat. Roast 20 minutes, turning once until golden and tender.</li> <li>Combine all the dressing ingredients in a large bowl. Season then whisk until well combined. Remove 1 tablespoon to a jug.</li> <li>While sweet potato is roasting, cook corn on a greased barbecue grill plate, turning occasionally, for about 10 minutes, or until lightly charred. Remove to a board, cut kernels from cobs. Add corn, black beans, tomato, avocado and onion to the dressing. Stir to combine.</li> <li>Spoon corn mixture over the roasted sweet potato. Pour over the reserved dressing. Toss gently to combine. Scatter with coriander. Serve.</li> </ol> Recipe by Australian Sweet Potatoes.

Food & Wine

Caramelised onion, bean and corn tacos

Make snack time more special with these tasty tacos. Ingredients: <ul> <li>4 brown onions, peeled, thinly sliced</li> <li>2 tbs olive oil</li> <li>2 tbs brown sugar</li> <li>40g sachet fajita seasoning</li> <li>8 flour tortillas</li> <li>2x400g can black beans, rinsed, drained</li> <li>2 corn cobs, kernels removed</li> <li>375g jar mild thick and chunky salsa</li> <li>2 cups grated tasty cheese</li> <li>olive oil cooking spray</li> <li>smashed avocado, lime wedges, sour cream and coriander leaves, to serve</li> </ul> Salsa <ul> <li>½ small red onion, peeled, finely chopped</li> <li>2 vine-ripened tomatoes, deseeded, finely chopped</li> <li>½ lime, juiced</li> </ul> Method: <ol> <li>Preheat oven to 220°C fan forced. Lightly grease two large oven trays.</li> <li>Place onions in a shallow microwave-safe dish. Cover with damp paper towel. Microwave on High or 100 per cent power for 4 minutes until soft.</li> <li>Heat half the oil in a medium, non-stick frying pan over a medium heat. Add onions and sugar. Cook, stirring occasionally, for 15 minutes or until caramelized. Add seasoning. Cook, stirring for a further 1 minute.</li> <li>Divide onions evenly over half of each tortilla. Top with beans and corn. Spoon over salsa and sprinkle with cheese. Fold over to enclose.</li> <li>Place tortillas onto trays. Spray both sides lightly with cooking oil. Bake for 10 minutes, or until cheese is melted and tortillas are golden around the edges.</li> <li>Meanwhile, make salsa. Combine all ingredients in a bowl. Serve tacos with salsa, avocado, lime wedges, sour cream and coriander leaves.</li> </ol> Tips: <ul> <li>Serve tacos with chipotle mayonnaise instead of sour cream. For a spicy kick, add drained pickled jalapenos to the salsa.</li> <li>For a non-vegetarian option, replace 1 can of black beans with 300g chopped cooked chicken.</li> <li>To serve at a later time, make to the end of step 3 and place on a tray in the fridge. Kids can cook them between baking paper in a sandwich press.</li> </ul> Recipe by Australian Onions.

Food & Wine

Staying on your feet despite corns, calluses and cracked heels

Corns and calluses are skin that has toughened and thickened due to friction and pressure. While corns maybe inflamed and occur on or between the toes, calluses typically grow in a large area on the balls of the feet or heels and don’t usually hurt. Try these techniques to prevent common foot problems. <div id="page1" class="slide-show"> <div id="test" class="slide"> Wear supportive shoes Look for footwear that’s made of leather, is breathable and allows sweat to escape – the less you sweat, the less dried out your feet will become. Opt for shoes with ample width and toeroom. Practise good foot hygiene <div id="page2" class="slide-show"> <div id="test" class="slide"> <div class="slide-description"> This involves treating your feet to a bit of attention. Buff with a pumice stone and regularly moisturise. Over-the-counter remedies These are a good start in treating corns, cracked heels and calluses. Corns: Salicylic acid treatments are available as medicated patches or liquid drops and work by softening the thickened layer of skin. Follow instructions carefully. Cracked heel: As the skin on the soles of feet is about 2.5 times thicker than the skin on your face, use an intensive medicinal moisturiser that can penetrate the layers of tissue. Calluses: Shoe inserts and heel pads, available at your pharmacy, will help prevent calluses by providing additional cushioning and stability. When to see a doctor or podiatrist Make an appointment if you have a callus or corn that is painful or inflamed, or deep cracks that start to bleed – these are all signs of infection. This is vital if you have diabetes, poor circulation or impaired nerves in your feet. Written by Michelle Villett. This article first appeared in <a rel="noopener" href="https://www.readersdigest.com.au/healthsmart/beauty/skin/staying-your-feet-despite-corns-calluses-and-cracked-heels" target="_blank">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRN93V">here’s our best subscription offer.</a> </div> </div> </div> </div> </div>

Beauty & Style

Scrumptious corn fritters

In this recipe, crisp, juicy corn kernels are added to a thick batter flavoured with chilli and fresh coriander, and then pan-fried in big spoonfuls. Piled on a bed of watercress and drizzled with a minted spring onion and yogurt sauce, the fritters make a quick, easy meal. <div id="ingredients">Ingredients: <ul> <li>1 cup (150g) plain flour</li> <li>1/2 teaspoon baking powder</li> <li>150 ml low-fat milk</li> <li>2 large eggs, lightly beaten</li> <li>3/4 cup (400g) frozen corn kernels, thawed and drained</li> <li>3 spring onions, finely chopped</li> <li>1 fat fresh red chilli, seeded and finely chopped</li> <li>3 heaped tablespoons chopped fresh coriander leaves</li> <li>salt and pepper</li> <li>1 tablespoon sunflower oi</li> <li>l100 g watercress, trimmed</li> </ul> Yogurt sauce <ul> <li>1 1/4 cups (310g) Greek-style yogurt</li> <li>4 spring onions, finely chopped</li> <li>2 tablespoons chopped fresh mint</li> <li>grated zest and juice of 1 lime</li> <li>salt</li> </ul> </div> Preparation: <div> <ol> <li>First make the yogurt sauce. Put the yogurt into a serving bowl and stir in the spring onions, mint, lime zest and a pinch of salt. </li> <li>Cover and chill while you make the fritters (keep the lime juice for use later).</li> <li>Sift the flour and baking powder into a bowl. Make a well in the centre and add the milk and eggs. </li> <li>Using a wooden spoon, mix together the milk and eggs, then gradually draw in the flour from around the edges. </li> <li>Beat with the spoon to make a smooth, thick batter. </li> <li>Alternatively, the batter can be made in a food processor: put the milk and egg in the container first, spoon the flour and baking powder on top, and process for a few seconds to blend.</li> <li>Add the corn kernels, spring onions, chilli and coriander to the batter, and season with salt and pepper to taste. Mix well.</li> <li>Heat a large, heavy frying pan, then brush with a little of the oil. </li> <li>Drop large spoonfuls of the fritter batter onto the pan – make about 4 fritters at a time – and cook over a moderate heat for 2 minutes, or until golden and firm on the underside.</li> <li>Turn the fritters over using a palette knife, and cook on the other side for about 2 minutes, or until golden. </li> <li>Remove the fritters from the pan and drain on paper towel. </li> <li>Keep warm while cooking the rest of the fritters in the same way, adding more oil to the pan as necessary.</li> <li>Arrange the watercress on 4 plates and sprinkle with the lime juice. </li> <li>Arrange the corn fritters on top and serve hot, with the yogurt sauce to be drizzled over.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/corn-fritters">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRN87V">here’s our best subscription offer.</a> <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /> </div>

Food & Wine

Tuna, corn and capsicum jacket potatoes

A simple winter warmer that’s sure to fill you up, our tuna, corn and capsicum jacket potatoes are just too tantalisingly tasty for words. Serves: 4 Ingredients: <ul> <li>4 large potatoes</li> <li>425 can tuna in springwater, drained and flaked</li> <li>310g corn kernels, drained</li> <li>1 red capsicum, diced</li> <li>2 spring onion, chopped</li> <li>¼ cup mayonnaise</li> <li>Salt and pepper to season</li> </ul> Method: 1. Preheat oven to 180°C. 2. Scrub potatoes and prick with fork six times. Wrap in foil and bake for one hour or until tender. Remove from oven and leave to rest in foil. 3. Mix tuna, corn, capsicum and mayonnaise in a bowl. Season with salt and pepper. 4. Remove foil from potatoes and cut a cross across top of each potato. 5. Top with tuna mixture. Garnish with spring onions. Related links: <a href="/lifestyle/food-wine/2015/05/crab-cakes/">Crab cakes with dill mayonnaise</a> <a href="/lifestyle/food-wine/2015/05/spinach-and-lentil-soup/">Spinach and lentil soup</a> <a href="/lifestyle/food-wine/2015/05/vegetable-sausage-rolls/">Vegetable sausage rolls</a>

Food & Wine

Corn, prawn and chorizo fritters

These fritters make a great leisurely brunch to share with friends while away for a few days, or chilling at home. The combination of corn, prawns and chorizo is a great flavour match, particularly with the addition of sweet smoked paprika and cumin – just add a hit of chilli (feel free to add more if you like it hot), and you're almost done. I love these fritters served simply with sliced avocado and the super-quick chilli lime mayo, but to make them go even further, (and transform them into a substantial dinner dish), serve with runny-yolked poached or fried eggs, or even a few rocket leaves tossed in a little olive oil and a squeeze of lime. Another obvious side is a tomato salsa made with chopped ripe tomatoes, finely chopped red onion, coriander, chilli and ½ teaspoon of sugar – stir through a little olive oil and lime juice to serve. If you can't get your hands on fresh corn (or can't be bothered with the faff), drained tinned corn will work fine. Serves: 6 (makes 12) Ingredients: <ul> <li>3 cooked cobs corn</li> <li>300g raw prawns</li> <li>3 eggs</li> <li>1 red onion</li> <li>1 ¼ cups plain flour (plus 1-2 tablespoons extra if needed)</li> <li>1 ½ teaspoons baking powder</li> <li>1 teaspoon cumin</li> <li>½ teaspoon sweet smoked paprika</li> <li>½ teaspoon chilli flakes</li> <li>3 spring onions</li> <li>Sea salt and freshly ground black pepper</li> <li>200g chorizo (2), finely chopped</li> <li>½ red capsicum, finely chopped</li> <li>¼ cup olive oil</li> <li>3 avocados, halved and sliced</li> <li>Poached or fried eggs optional</li> </ul> For the coriander and lime mayo <ul> <li>2 cups coriander leaves</li> <li>½ cup good quality mayonnaise</li> <li>½ cup sour cream</li> <li>1 clove garlic, crushed</li> <li>Finely grated zest of 2 limes</li> </ul> Method: <ol> <li>Preheat the oven to 160 degrees Celsius.</li> <li>Stand the corn cobs upright and slice off the kernels. Roughly chop the prawns and set half aside.</li> <li>Put half of the corn into a food processor with half of the prawns and all of the eggs. Roughly chop half of the onion and add to the food processor, finely chop the remainder and reserve to garnish.</li> <li>Add the flour, baking powder and spices to the food processor and pulse to combine. Roughly chop two of the spring onions and add to the mixture. Finely slice the remaining spring onion and reserve to garnish. Season the mixture with salt and pepper and pulse again just until thick and very chunky.</li> <li>Tip out into a bowl and add the remaining corn kernels, chopped prawns, chorizo and red capsicum. Fold to combine.</li> <li>Heat oil, two tablespoons at a time and cook fritters in batches, 2-3 minutes each side until cooked through. (Keep cooked fritters in the oven while cooking the rest).</li> <li>Serve fritters with avocado, garnished with reserved spring onions and red onion, and a good dollop of coriander and lime mayo. If desired, also serve with fried or poached eggs.</li> <li>For the mayo, put all the ingredients into a small food processor and whiz to combine. Season to taste with sea salt and freshly ground black pepper. Coriander and lime mayo can be prepared up to three days before serving and stored in a sealed container in the fridge.</li> </ol> Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Sarah Tuck/Stuff.

Food & Wine

Chipotle lamb and corn salsa soft tacos

Forget mince and packet mix – once you try this completely homemade chipotle lamb and corn salsa taco filling, you’ll never go back. Grill the corn on the barbecue to add some smoke and char for extra flavour and visual appeal. Serve with a Spanish rice for a light meal option. Substitute lamb for beef, pork or chicken. Serves: 2 Ingredients: <ul> <li>2 tablespoons peanut oil</li> <li>300 g cooked pulled lamb rib meat</li> <li>4 soft tacos (flour or corn)</li> <li>½ cup chopped coriander</li> </ul> For the salsa <ul> <li>1 avocado, chopped</li> <li>½ white onion, finely chopped</li> <li>½ cup corn kernels</li> <li>2 tablespoons olive oil</li> <li>½ teaspoon kosher salt</li> <li>½ teaspoon freshly cracked black pepper</li> <li>½ teaspoon agave sugar</li> </ul> For the sauce <ul> <li>½ cup light sour cream</li> <li>½ chipotle pepper</li> <li>juice of ½ lime</li> <li>¼ teaspoons kosher salt</li> <li>½ teaspoon agave sugar</li> </ul> Method: <ol start="1"> <li>To make the salsa, add the avocado, white onion, corn kernels, olive oil, salt, pepper and agave sugar to a mixing bowl and mix well. Set aside.</li> <li>To make the sauce, add the sour cream, chipotle pepper, lime juice, kosher salt and agave sugar to a small food processor and blend to a fine consistency.</li> <li>Heat the peanut oil in a grill pan over medium heat and add the cooked pulled lamb rib meat. Lightly fry to serving temperature. Ensure the meat is still tender and not dry or crispy. Remove the lamb once at temperature and set aside.</li> <li>Place the lamb on the taco, drizzle with the chipotle sauce and top with the corn salsa. Add the chopped coriander, to garnish.</li> </ol> <img width="119" height="131" src="https://oversixtydev.blob.core.windows.net/media/44154/ribs-cover_119x131.jpg" alt="Ribs Cover (1)" style="float: right;"/> This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.

Food & Wine

Garlic and parmesan corn

The perfect side dish to many meals – not to mention good for you – by simply adding a little extra flavour with parmesan and garlic this dish will melt in your mouth. Ingredients: <ul> <li>½ cup olive oil</li> <li>2 garlic cloves, chopped</li> <li>½ cup grated parmesan cheese</li> <li>½ teaspoon salt</li> <li>6 large corn cobs, cooked</li> </ul>

Food & Wine

Bean, corn and avocado quesadillas

Mexican is one of our favourite cuisines, but it’s also often one of the unhealthiest. These quesadillas provide tons of healthy nutrients without compromising on taste. Serves: 4 Ingredients: <ul> <li>8 flour tortillas</li> <li>400g can red kidney beans, rinsed and drained</li> <li>1 cup corn kernels, drained</li> <li>1 avocado, finely chopped</li> <li>1 cup reduced fat grated cheese</li> <li>2 large tomatoes, diced</li> <li>Ground pepper, to taste</li> </ul> Method: <ol> <li>Sprinkle a tortilla with a quarter of the beans, corn, avocado and cheese. Season with pepper and cover with a second tortilla.</li> <li>Repeat three times until all ingredients are used.</li> <li>Spray a large frying pan with oil and place on a medium-high heat.</li> <li>Add one quesadilla and cook for two minutes until golden. Flip and cook the opposite side until golden. Set aside.</li> <li>Repeat with remaining quesadillas.</li> <li>Cut each quesadilla into four pieces and serve with diced tomato on top.</li> </ol> What’s your favourite Mexican dish? Tell us about it in the comments below. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/sweet-potato-mushroom-goji-berry-and-chilli-soup/">Sweet potato, mushroom, goji berry and chilli soup</a> <a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/">Mexican bean soup</a> <a href="/lifestyle/food-wine/2016/01/chicken-fajitas/">Chicken Fajitas</a>

Food & Wine

Corn fritters

Simple to make, these corn fritters will delight both young and old. Serve in the morning for an extra-special breakfast. Ingredients: <ul> <li>1 cup self-raising flour</li> <li>2 tablespoons cornflour</li> <li>2 eggs, separated</li> <li>¼ cup milk</li> <li>250g sweet corn</li> <li>2 spring onions, finely chopped</li> <li>Sour cream, to serve</li> </ul> Method: 1. Sift flour and cornflour into a bowl, add egg yolks and milk, mixing well. 2. Whip egg whites until stiff and gently fold into flour mixture. Stir in the sweet corn, spring onion and season with salt and pepper. 3. Heat a little oil in a frying pan. Drop heaped tablespoons of mixture into pan and spread to approximately eight-cm in diameter. Cook until golden brown, turn and cook other side. Repeat to make eight corn fritters. 4. Serve straight away with sour cream, if desired. Related links: <a href="/lifestyle/food-wine/2015/04/cheese-and-bacon-baked-potatoes/" target="_blank">You won’t regret making these cheese and bacon roasted potatoes</a> <a href="/lifestyle/food-wine/2015/04/pesto-bruschetta/" target="_blank">This macadamia pesto bruschetta is a great light lunch or snack</a> <a href="/lifestyle/food-wine/2015/04/avocado-hummus/" target="_blank">For a light dip that’s easy to whip up, try this avocado hummus</a>

Food & Wine

Black bean chilli with corn fritters

A quick, easy, cheap, healthy and delicious snack, these corn fritters with black bean chilli will satisfy all your cravings. Top tip: Tastes great served with any combination of sour cream, avocado, grated cheese or more fresh herbs. Serves: 4 Ingredients: <ul> <li>1 cup milk</li> <li>1 egg</li> <li>1 corn cob (or 1 tin or 1 cup frozen kernels)</li> <li>2 tbsp chives or parsley, finely chopped (or 1 tsp dried)</li> <li>1 cup plain flour</li> <li>1 tsp baking powder</li> <li>1 tsp salt</li> <li>Cayenne pepper to taste</li> <li>Oil spray or neutral oil for frying</li> </ul> For the chilli <ul> <li>Splash of neutral oil</li> <li>1 onion, roughly diced</li> <li>1 capsicum, roughly diced</li> <li>2-3 cloves garlic, crushed (or 1 tsp ready-to-use crushed garlic)</li> <li>1/2 tsp cumin</li> <li>1/2 tsp paprika</li> <li>1 tin of black beans in chilli</li> <li>3 fresh, ripe tomatoes, roughly chopped (or a 400g tin of diced tomatoes)</li> <li>2 tbsp fresh oregano, finely chopped (or 1 tsp dried)</li> <li>Salt and pepper to taste</li> </ul> Method: 1. Microwave corn on high for 3 minutes while getting all other ingredients ready and putting a frying pan over a medium heat. 2. Cut kernels off cob (or drain tin if using). 3. Whisk milk and egg together, add corn and all other ingredients, mix well. 4. Use a ladle to get roughly even-sized fritters, fry until golden on both sides and cooked through then set aside. 5. To make the chilli, fry onion, capsicum, garlic and spices in oil until softened (5 minutes or so). 6. Add beans and tomatoes and cook until reduced to desired consistency another 5min or so). 7. Remove from heat, season and stir through oregano. 8. Spoon over the fritters. Written by Sarah Honeybone. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/thai-green-beef-curry/">Thai green beef curry</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/chicken-mushroom-macadamias-stir-fry/">Chicken, mushroom and macadamia stir-fry</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lamb-tomato-and-spinach-curry/">Lamb, tomato and spinach curry</a>

Food & Wine

Tasty coriander, chilli, chives and corn fritters

Healthy, quick and easy – what more could you want in a meal? We’ve got the perfect recipe for coriander, chilli, chives and corn fritters. Ingredients: <ul> <li>1 cup self-raising flour</li> <li>2 eggs</li> <li>⅓ cup of milk</li> <li>1 x 420g cans corn kernels, drained</li> <li>Half a bunch of chopped chives</li> <li>2 handfuls of chopped coriander</li> <li>30g cold butter</li> <li>Handful of chilli flakes</li> </ul> Method: <ol> <li>Place flour into a large mixing bowl and make a well in the centre. Use a fork to whisk eggs and milk in a jug and pour gradually into the flour, stirring gently to combine. Fold in corn, chives, coriander and chilli. Don’t over-mix or the fritters will become tough.</li> <li>Heat a large frying pan over medium heat and wipe with the butter to grease. Drop ¼ cupful of mixture into the pan (you’ll have to cook in batches). Cook for about 2-3 mins, until golden brown underneath, then flip the fritters and cook the other side. Repeat with the butter and fritter mixture.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/salmon-cream-cheese-roll-ups/">Salmon and cream cheese roll-ups</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/onion-and-parsley-dumplings/">Onion and parsley bread dumplings</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/macadamia-popcorn/">Savoury macadamia popcorn</a>

Food & Wine

Corn on the cob with shallot and thyme butter

The classic corn on cob gets a delicious update with the beautiful, subtle flavours of this shallot and thyme butter. Serves: 6 to 8 Ingredients: <ul> <li>110g butter, room temperature</li> <li>2 tablespoon olive oil</li> <li>½ cup shallots</li> <li>2 tablespoon fresh thyme, chopped</li> <li>6 to 8 ears fresh corn</li> <li>Salt and pepper, to season</li> </ul> Method: <ol> <li>Melt 2 tablespoon of butter in small pan over medium heat. Add shallots and cook for 3 minutes, or until browned. Cool.</li> <li>In a blender, add remaining butter and fresh thyme. Pour in shallot mixture. Blend well. Season with salt and pepper.</li> <li>Heat barbeque to medium high heat. Brush corn with olive oil. Grill corn, turning, until just cooked. Brush with shallot-thyme butter. Serve.</li> </ol> Tip: If you have leftover butter, toss it with veggies or spread it on bread. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/">Baked parmesan zucchini</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/diy-barbecue-sauce/">DIY barbecue sauce</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/middle-eastern-lamb-burgers/">Middle Eastern lamb burgers</a>

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Sweet potato, corn and bean salad

Caramelised onion, bean and corn tacos

Staying on your feet despite corns, calluses and cracked heels

Scrumptious corn fritters

Tuna, corn and capsicum jacket potatoes

Corn, prawn and chorizo fritters

Chipotle lamb and corn salsa soft tacos

Garlic and parmesan corn

Bean, corn and avocado quesadillas

Corn fritters

Black bean chilli with corn fritters

Tasty coriander, chilli, chives and corn fritters

Corn on the cob with shallot and thyme butter