Compiled by Stephanie De Nobile. Cocktail recipe by Holly Cusworth for Tahbilk.
Corn, goat’s cheese, pickle & dill tarts
A wholesome and refreshing dish!
Melt 1 tbsp butter in a heavy-based frying pan over medium-high heat. Add 3 cups fresh corn kernels (from 3-4 ears). Cook, stirring often, about 10 mins or until they are just beginning to catch and caramelise. Remove from heat and set aside.
