
Wrap the corncobs in kitchen roll and microwave for 5-6 mins or boil the corn in a pan with water & salt
Once your corn is ready, cut the kernels off and transfer them to a pan with sizzling butter
Toss your kernels in butter or coconut oil on high heat
Meanwhile, in a bowl crumble the tofu and season with 1 tsp rock salt
Once the kernels start browning, add 1 tsp salt & your lemon or lime juice
Optional: you can add chilli powder if you like some extra heat
Chop up your jalapeños into thin slices
Add to your pan the crumbled tofu and your sliced jalapeños
Toss for 1-2 mins on high flame
Enjoy hot or cold!
Ingredients
Directions
Wrap the corncobs in kitchen roll and microwave for 5-6 mins or boil the corn in a pan with water & salt
Once your corn is ready, cut the kernels off and transfer them to a pan with sizzling butter
Toss your kernels in butter or coconut oil on high heat
Meanwhile, in a bowl crumble the tofu and season with 1 tsp rock salt
Once the kernels start browning, add 1 tsp salt & your lemon or lime juice
Optional: you can add chilli powder if you like some extra heat
Chop up your jalapeños into thin slices
Add to your pan the crumbled tofu and your sliced jalapeños
Toss for 1-2 mins on high flame
Enjoy hot or cold!