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Miguel's Corn and Haloumi Lettuce Cups
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- Bring a large sauce of water to the boil and cook 2 corn cobs for 5 minutes. Drain and slice the kernels from the cob.
- Grate the remaining 2 cobs of corn over a bowl and reserve.
- Melt the butter in a large frying pan over high heat. Add the haloumi and cook for 3-4 minute until golden on all sides. Add the cooked and raw corn to the frying pan and season to taste. Cook for 1-2 minutes until heated through. Remove from the heat.
- Spoon the corn into the lettuce cups and serve immediately. Alternatively, place the corn and lettuce cups in the centre of the table and allow the diners to serve themselves.
