1 can of corn
1 red chilli
Start with the baked potato. Take a fork and chop some holes around, then in the oven for about 1 h and 15 min on 225grader.
Roast the corn in a dry pan until it is blackened on the edges. Cut the chili in half and clean out the seeds and chop it finely, mix it into the corn along with the zest of 1 lime and lime juice after taste. Remove the potatoes and cut a cross in the middle and open it. Add a knob of butter and sour cream. Pour over the roasted corn and sprinkle chives.
I served this with some good meat :) Perfect for a bbq dish!