1 cob of Corn
1 Onion, peeled, chopped.
2 tbsp Olive Oil
100g Rainbow Chard
Handful of Parsley
80g Blue Cheese of your choice (Something smelly, we recommend the Cashel)
2 tbsp Lemon Juice
Mango slivers (optional)
Place the corn in a steamer for 15 mins.
Heat a frying pan and sauté the onion for 5 minutes or until the onion begins to soften.
Chop up the Rainbow Chard (the stalks into small chunks and leaves into bigger pieces) and place it into frying pan (stalks first) with the Parsley. Sauté for a few more minutes until the leaves start to wilt.
Set aside the Onions, Chard, Parsley to cool. Remove the corn kernels and add to mixture.
Place the Burrito wrap for the pan for a few minutes before flipping it over. Just before the wrap starts to char, add Onions, Chard, Parsley, Lemon juice and blue cheese in for a minute.
Remove wrap (and add Mango slivers) from pan, roll it up and enjoy!