Yvette van Boven le da un toque irresistible al maíz a la parrilla

Forget herb butter: Yvette serves corn on the cob with whipped feta and hot honey.

Culinary all-rounder Yvette van Boven knows better than anyone how to inspire and surprise us with everyday ingredients without too much fuss. The cookbooks by the writer, TV and podcast presenter, and illustrator are, after all, more than just recipes; they are stories, images, and illustrations. This also applies to her book *Jaarrond*, full of seasonal recipes, columns, and handy tips for leftovers. Because why throw something away when you can make something delicious with it again the next day? We are allowed to share Yvette's recipe for grilled corn on the cob with beaten feta and hot honey with you in advance.

Yvette van Boven knows how to make corn on the cob incredibly delicious: with plenty of creaminess from feta and an addictive swicy (sweet + spicy) hot honey drizzled over it. Hot honey has become almost as popular as crispy chili oil in a short time because it goes well with almost everything. Jars of the stuff aren't cheap, but Yvette shows you here how easy it is to make it yourself, with ingredients you already have at home.

Year-round with Yvette

With the cookbook Jaarrond, you taste the seasons at their best. That means enjoying a breakfast pizza with asparagus tips and peas in the spring, and juicy strawberries in a strawberry Campari tart in the summer. And in the autumn and winter, there are other tasty dishes featuring seasonal produce.

In doing so, Yvette shows you how to rediscover the common turnip, Brussels sprouts, or corn on the cob, but in a way that is manageable for everyone. Well, she remains the recipe queen of the Low Countries after all!

Preparing corn on the cob yourself on the grill (or barbecue)

• First, make the hot honey. Bring the honey and chili flakes to just below boiling point in a small pan. Remove from the heat and stir in the vinegar. Set aside.
• Grind the feta in a food processor until completely smooth. Pulse the yogurt through with a few strokes until a smooth cream forms, then grind plenty of pepper over it. Reserve on a plate.
• Heat a grill pan or barbecue. Brush the corn cobs with a little olive oil and grill them on the hot grill for about 7 to 10 minutes until nicely golden brown and cooked through.
• Coat the corn cobs in the beaten feta and immediately drizzle with the spicy honey sauce, sprinkle with coriander and gnaw on the bone. Tasty, isn't it? If only you had made more.

Jaarrond (Nijgh & Van Ditmar) by Yvette van Boven is now for sale for € 32.99.