4 Servings • 881 kcal / 3690 kJ, 24 g E, 35 g F, 117 g KH pro Portion
2 Garlic cloves
100 g sheep cheese (Feta)
300 g natural yogurt
100 g butter at room temperature
400 g small potatoes
that. 30 Minutes (plus cooking time)
Peel the garlic and press it through the garlic press. Finely dice or crumble the sheep's cheese and place in a bowl with the garlic and yoghurt and mix.
Spread the butter evenly over a large or two small pans. Remove leaves and beard from the corn and cut off the ends. Wash the potatoes thoroughly, dry and cut in half. Place the corn on the cob in the middle of the pan, Arrange the potatoes with the cut surface facing down. Fill the pan with as much water, that the potatoes are barely covered.
Cover the pan with aluminum foil, leave a gap, so that steam can escape.
Let the potato and corn pan cook on the stove over high heat, until the water has completely evaporated and the potatoes and corn begin to brown. Cook for another 5–10 minutes. Then add salt, pepper and serve with the sheep's cheese yoghurt dip.