4 ears of corn on the cob
50 g butter
3 tbsp. sour cream
2 tbsp. (or to taste) Maintal Orange Marmalade
Around 20 drops Tabasco Chipotle (for a delicate smoky aroma)
100 g cubes of ham
50 g roast sesame
and/or crushed fried onions
1. Combine the ingredients for the orange sauce, finely chop the chives and add to the mixture. Season with salt. Fry the cubes of ham until crisp, grind them and mix with roast sesame and/or crushed fried onion.
2. Cook the ears of corn in water, then spread with butter and grill/barbecue, or wrap in foil with a little butter and cook on the barbecue. Brush the sauce evenly over the corn, turn the ears in the bacon crust and serve immediately.