Corn On The Cob Recipe For Cooking Corn On The Cob

Corn on the cob, stilton fonduta and crispy potato skins

  • serves 4 as a starter
  • Easy

Recreate modern pub food in the comfort of your own home with this easy starter recipe from Islington’s Four Legs


*This recipe is gluten-free according to industry standards



  • corn on the cob 2
  • vegetable oil for deep frying
  • large potato 1 (about 250g)
  • sea salt flakes
  • smoked paprika a few large pinches, plus extra to serve
  • double cream 300ml
  • stilton 100g


  • Step 1

    Blanch the corn cobs for 1 minute in a large pan of boiling salted water, then cool and cut each cob in half to make 2 smaller cobs.

  • Step 2

    Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Peel the potato into shavings, then deep-fry, in batches, for 1-2 minutes or until golden and really crisp. Scoop out onto kitchen paper and sprinkle with salt and paprika.

  • Step 3

    Put the double cream and stilton into a small pan, and heat gently, while whisking, until it forms a smooth sauce. Simmer for 1 minute, then remove from the heat.

  • Step 4

    Heat a griddle or frying pan over a high heat and drizzle the corn cobs lightly with oil. Griddle or fry for 8-10 minutes or until really charred.

  • Step 5

    To serve, divide the sauce between 2 sharing plates, put the corn cobs on top and then pile on the crispy potato skins and sprinkle with a little more paprika.

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Nutritional Information

  • Kcals 762
  • Fat 65.3g
  • Saturates 32.2g
  • Carbs 29.1g
  • Sugars 3.1g
  • Fibre 4.1g
  • Protein 11.9g
  • Salt 1.5g