Corncob "Goldbar"

Ingredients

• 8 corn cobs
• 2 tsp cane sugar
• 1 Organic lemon
• 0.5 bunch flat-leaf parsley
• 150 g Yogurt (1.5% fat)
• 100 g mayonnaise (50% fat)
• Salt
• Pepper

Instructions

1. 1.

   Remove the outer thick leaves from the corn cobs, leaving the tender inner leaves.

2. 2.

   In a large pot bring plenty of water with sugar to a boil, add the corn and cook for 10–20 minutes depending on size.

3. 3.

   Meanwhile wash the lemon under hot water and dry it. Grate the zest finely, halve the lemon and squeeze out half of the juice.

4. 4.

   Wash the parsley, shake off excess water, pluck the leaves and finely chop them.

5. 5.

   Stir together yogurt, mayonnaise and parsley. Season with salt, pepper, lemon zest and juice.

6. 6.

   Lift the corn from the cooking liquid with a slotted spoon and remove any remaining outer leaves and silk strands.

7. 7.

   Cut the corn cobs in half if desired and insert a wooden skewer on each side. Serve with the herb dip.