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MEXICAN CORN SALAD! Literally our favourite way to use corn, it’s a MUST SAVE RECIPE!! INGREDIENTS: • 3 cups corn (I used frozen) • 1 tbsp butter • 2 cloves garlic, minced • Salt & pepper • 30g mayonnaise • 50g sour cream (or yoghurt) • 20g parmesan cheese, finely grated • 1 cup coriander/cilantro, chopped • 1 cup green onion, sliced • 1/2 red onion, chopped • 2-3 tbsp lime juice GARNISH WITH: Crumbly feta Jalapeno slices Rye wraps Method: Brown Corn: Melt butter. Add garlic, then corn and cook

Smoked peppercorns, funky Tatoes, and steak Peppercorn blend: 1 tbsp black peppercorn 1 tbsp white peppercorn 1 tbsp dried green peppercorn 2 tsp pink peppercorn 2 tsp coriander seed Toast all peppercorns and coriander seeds then crush so you have a chunky blend. I then sifted the mixture to remove the very tiny bits. After that, I smoked them in 30 minute intervals relighting each time. Funky tatoes: 1 lb Yukon gold or other waxy tatoe 4oz washed rind cheese such as epoisses or taleggio 4 tbsp