One hot summer’s afternoon in early December, I joined Nadine for a late afternoon swim at Brighton beach. It was about 30 degrees even as the sun was setting, but the highlight of this jaunt was not the deliciously refreshing water, nor the gorgeous sunset over the bay, the tantalising views of the Melbourne skyline.
No; the highlight was sitting on the warm sand scoffing down corn on the cob doused with chipotle sauce, that Nadine had kindly brought along.
Corn has to be one of my favourite vegetables ever. Sweet, juicy, crunchy – what’s not to love? And this new version doused with spicy sauce rocked my world.
Since then I’ve thought about that corn more than once. I’ve made my own, however the delicious combination of butter, salt and pepper paled in comparison to the spicy goodness of the chipotle sauce.
Does that make me unfulfilled?
No longer. Tonight I was browsing through the aisles of my wonderful local fruit & veg shop, and found a jar of chipotle sauce hiding amongst various condiments. Needless to say I snapped it up faster than you can say “yum”!
I was already planning on cooking corn for dinner tonight, but this addition really made my night.
Here’s the end result in it’s full glory: garden salad, corn cob and lamb cutlets. Happy camper here.