What are the main ingredients in Charred Corn & Cajun Ostrich Bites?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Charred Corn & Cajun Ostrich Bites?

Calories: 555, Carbs: 48 grams, Fat: grams, Protein: 47 grams, Sugar: 13.2 grams, Salt: 1250 grams

How do I prepare Charred Corn & Cajun Ostrich Bites?

FRIED BEANS: Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. SEARED OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside. JUST BEFORE SERVING: Trim the ends off the charred cobs, and slice the kernels off the cob. To a salad bowl, add the halved tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Mix to combine, loosen with a splash of water until drizzling consistency, and season. WOW!: Plate the charred corn salad, top with the ostrich pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef! CORN ON THE COB: Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a drizzle of oil. Fry until lightly charred, 3-4 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.

What should be prepared from my kitchen to make Charred Corn & Cajun Ostrich Bites?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Charred Corn & Cajun Ostrich Bites

A Tex-Mex inspired salad with all the trimmings! Fresh green leaves are tossed with dots of charred corn, yummy fried beans, baby tomatoes and jalapeño pieces. Topped with butter-basted ostrich chunks and drizzled with a lime-flavoured sour cream. All garnished with creamy feta and fresh coriander.

Charred Corn & Cajun Ostrich Bites

with Danish-style feta & baby tomatoes

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Cannellini Beans
Corn On The Cob
Danish-style Feta
Danish-syle Feta
Free-range Ostrich Chunks
Fresh Coriander
Green Leaves
Lime Juice
NOMU Cajun Rub
Ostrich
Sliced Pickled Jalapeños
Sour Cream

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Charred Corn & Cajun Ostrich Bites

Serves 1

CORN ON THE COB
Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a drizzle of oil. Fry until lightly charred, 3-4 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
FRIED BEANS
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
Trim the ends off the charred cobs, and slice the kernels off the cob. To a salad bowl, add the halved tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Mix to combine, loosen with a splash of water until drizzling consistency, and season.
WOW!
Plate the charred corn salad, top with the ostrich pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef!

Corn on the Cob - 1
NOMU Cajun Rub - 10ml
Cannellini Beans - 120g
Free-range Ostrich Chunks - 150g
Baby Tomatoes - 80g
Sliced Pickled Jalapeños - 10g
Green Leaves - 20g
Sour Cream - 30ml
Lime Juice - 15ml
Fresh Coriander - 3g
Danish-syle Feta - 25g

Download the Recipe

Serves 2

CORN ON THE COB
Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a drizzle of oil. Fry until lightly charred, 3-4 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
FRIED BEANS
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
Trim the ends off the charred cobs, and slice the kernels off the cob. To a salad bowl, add the halved tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Mix to combine, loosen with a splash of water until drizzling consistency, and season.
WOW!
Plate the charred corn salad, top with the ostrich pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef!

Corn on the Cob - 2
NOMU Cajun Rub - 20ml
Cannellini Beans - 240g
Free-range Ostrich Chunks - 300g
Baby Tomatoes - 160g
Sliced Pickled Jalapeños - 20g
Green Leaves - 40g
Sour Cream - 60ml
Lime Juice - 30ml
Fresh Coriander - 5g
Danish-style Feta - 50g

Download the Recipe

Serves 3

CORN ON THE COB
Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a drizzle of oil. Fry until lightly charred, 4-5 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
FRIED BEANS
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
Trim the ends off the charred cobs, and slice the kernels off the cob. To a salad bowl, add the halved tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Mix to combine, loosen with a splash of water until drizzling consistency, and season.
WOW!
Plate the charred corn salad, top with the ostrich pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef!

Corn on the Cob - 3
NOMU Cajun Rub - 30ml
Cannellini Beans - 360g
Free-range Ostrich Chunks - 450g
Baby Tomatoes - 240g
Sliced Pickled Jalapeños - 30g
Green Leaves - 60g
Sour Cream - 90ml
Lime Juice - 45ml
Fresh Coriander - 8g
Danish-style Feta - 75g

Download the Recipe

Serves 4

CORN ON THE COB
Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a drizzle of oil. Fry until lightly charred, 4-5 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
FRIED BEANS
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
Trim the ends off the charred cobs, and slice the kernels off the cob. To a salad bowl, add the halved tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Mix to combine, loosen with a splash of water until drizzling consistency, and season.
WOW!
Plate the charred corn salad, top with the ostrich pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef!