Beach Byron Bay's charred and shucked corn, mint and pecorino

AT A GLANCE

"I can't get the corn with pecorino and mint at Beach Byron Bay off my mind. Would you publish the recipe?"
Fran Taylor, Lennox Head, NSW

"This dish came about after finding a couple of ears of corn and a chunk of pecorino in my fridge while cooking dinner at home," says Beach chef David Lovett. "I had mint growing in a window box and figured the three should work, and they did. It's now the dish that really surprises most diners."

REQUEST A RECIPE

To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

 

  • 1½ tbsp extra-virgin olive oil, plus extra to serve
  • 4 corn cobs, husks and silks removed
  • 120 gm pecorino Romano, plus extra to serve
  • 1 cup (loosely packed) mint
01   Heat a barbecue or char-grill pan to high heat. Lightly brush corn with 2 tsp olive oil and scatter with sea salt flakes. Grill corn, turning occasionally, until lightly charred (15-20 minutes). You'll have some black, brown and yellow kernels. Set aside until cool enough to handle (2-3 minutes), then remove kernels from cobs, as close to the cobs as possible.
02   Place corn kernels in a bowl, then finely grate the pecorino over the top. Add remaining olive oil, a good grind of black pepper, a pinch of salt and mix well, then add most of the mint and toss to combine. Taste and adjust seasoning if necessary. Spread corn on a serving plate, top with remaining mint and another grating of pecorino, drizzle with olive oil and serve.

Topics:

VEGETARIAN, CORN, MINT, CORN, PECORINO, SALADS, FARE EXCHANGE

Recipe:

DAVID LOVETT

Photography:

JOHN PAUL URIZAR

Styling:

NICK BANBURY, AIMEE JONES

FEATURED IN

Dec 2016

Dec 2016

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