Pontoon's blackened corn with avocado and Aleppo pepper

AT A GLANCE

  • Serves 4 - 6 people

"Fresh corn charred beautifully in the husk is unbeatable," says Lance Cameron. "I serve it with avocado mousse, finely grated Grana Padano, Aleppo pepper and lots of fresh citrus to boost the flavour. It's one of my favourite dishes."

  • 4 corn cobs in husks, silk removed
  • Juice of 1 lime
  • 1 tbsp coarsely chopped coriander
  • 1 tbsp coarsely chopped flat-leaf parsley
  • 2 tbsp finely grated Grana Padano
  • 1 tsp ground Aleppo pepper (see note)
  •  
  • Avocado mousse
  • 2 avocados, diced
  • 1 tbsp coarsely chopped coriander
  • 1-2 tsp fresh lime juice
  • 1 tsp extra-virgin olive oil
  • 1 jalapeño chilli, finely chopped
  • ½ tsp crushed garlic
01   For avocado mousse, process ingredients in a blender until smooth or mash with a fork. Season to taste, cover directly with plastic wrap and refrigerate until required.
02   Heat a barbecue to high. Barbecue corn, turning occasionally, until husks are black and kernels are tender (30-35 minutes). Set aside to cool briefly, then cut off kernels and transfer to a serving bowl. Add lime juice and herbs, season to taste and toss to combine. Spoon dollops of avocado mousse on corn, scatter with Grana Padano and Aleppo pepper, and serve.
NoteAleppo pepper, a mild dried chilli, is available from Turkish grocers; if it’s unavailable substitute another ground chilli.

Topics:

CORN, PONTOON, ALEPPO PEPPER, AVOCADOS, LANCE CAMERON, CORN, CHEFS' RECIPE

Recipe:

LANCE CAMERON

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

SAUVIGNON BLANC FROM THE YARRA VALLEY, SUCH AS A 2016 OUT OF STEP SAUVIGNON BLANC. , suggested by JIMMY TANTSIS-HALL

FEATURED IN

Jan 2017

Jan 2017

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