A perfect late-summer side dish that’s smooth, creamy, and packed with flavor.

Preparation time: 20-25 min

Serves: 2

Vegetarian (vegan option available)

Ingredients

• 150 g cottage cheese (use vegan cottage cheese)
• 1 corn on the cob
• ½ – 1 tsp chili flakes
• 2 tbsp olive oil
• 1 zucchini
• 350 g tomatoes
• 1–2 handfuls fresh dill
• Salt

Instructions:

1. Begin with: Grill or pan-fry the cleaned corn until golden. Cut the kernels off the cob and transfer them to a food processor along with 150 g cottage cheese, ½–1 tsp chili flakes, 2 tbsp olive oil, and a pinch of salt. Blend until smooth.
2. Tomatoes: Roughly chop the dill and cut the tomatoes into large bite-sized pieces. Place them in a bowl with a splash of olive oil and a pinch of salt.
3. Zucchini: Cut the zucchini into large, irregular bite-sized pieces and pan-fry in a little olive oil until golden. Add the zucchini to the bowl with the tomatoes and dill, and toss gently.
4. Finish and serve: Spread the corn cream on a plate as a base, then spoon the zucchini-tomato mixture over the top. Finish with a drizzle of olive oil.