Grilled corn with chilli salt


  • Serves 6 people

  • 6 corn cobs, husks and silk removed
  • For drizzling: olive oil
  • To serve: lime wedges and coriander leaves
  • Chilli salt
  • 10 dried long red chillies
  • 25 gm (1½ tbsp) sea salt
01   Preheat oven to 200C. Place chillies on a baking tray, roast until crisp (1-2 minutes) and set aside to cool. Transfer to a small food processor and pulse until flakes form, add salt and pulse to combine. Chilli salt will keep for a month stored in an airtight container.
02   Preheat a char-grill pan over high heat. Cook corn in a saucepan of simmering salted water over medium-high heat for 5 minutes to parboil and drain well. Drizzle with oil and char-grill, turning occasionally, until lightly blackened (10-15 minutes). Serve hot with lime wedges, coriander and chilli salt for seasoning.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.
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