Barbecued corn with chipotle salt and sour cream

AT A GLANCE

  • Serves 6 people

Cooking corn in the husk protects the corn itself from direct heat and helps to steam the inside.

  • 6 corn cobs, with husks and silks
  • 80 gm butter, melted
  • To serve: sour cream
  •  
  • Chipotle salt
  • 2 dried chipotle chillies
  • 2 tsp sea salt
  • Finely grated rind of 1 lemon and 1 lime
01   For chipotle salt, pound chilli and 1 tsp salt in a mortar and pestle until finely ground, stir in rind and remaining salt, set aside.
02   Peel back husks from cobs but don’t detach, then remove and discard silks. Replace husks, tie ends with kitchen string, place in a large bowl, cover with cold water and soak for 20 minutes. Drain well.
03   Heat a barbecue or char-grill over medium-high heat. Grill cobs, turning occasionally, until tender (10-12 minutes). Remove from grill, peel back husks, brush corn with butter, then grill, turning occasionally, until slightly charred (6-8 minutes). Scatter with chipotle salt and serve hot with sour cream.

Note Dried chipotle chillies are available from Herbie's Spices.

Topics:

CHILLIES, DRINK SUGGESTION, SIDE DISH, MODERN AUSTRALIAN, CORN, SUMMER

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

AIMEE JONES AND EMMA KNOWLES

Drinking Suggestion:

FULL-FLAVOURED PALE ALE. , suggested by MAX ALLEN

FEATURED IN

Jan 2010

Jan 2010

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