Grilled baby corn with spiced salt and whipped feta

AT A GLANCE

  • Serves 6 - 8 people

Baby corncobs in their husks can be found at farmers' markets; otherwise, just use regular baby corn.

  • 36 baby corn, preferably in the husk
  • To serve: extra-virgin olive oil
  •  
  • Spiced salt
  • 1 tsp fennel seeds
  • ½ chipotle chilli (4gm), thinly sliced
  • Finely grated rind of ¼ lime
  •  
  • Whipped feta
  • 140 gm Persian feta, drained
  • 1 tbsp lime juice
  • To serve: extra-virgin olive oil
01   For spiced salt, dry-roast fennel seeds and chipotle in a small frying pan until toasted and fragrant (20-30 seconds). Transfer to a mortar and pestle and pound to a fine powder, then add 3 tsp salt flakes and lime rind and pound to combine. Set aside.
02   For whipped feta, blend ingredients in a food processor until smooth. Transfer to a serving bowl and drizzle with extra-virgin olive oil.
03   Char-grill corn in batches over high heat, turning occasionally (3-5 minutes). Keep warm in a low oven while you repeat with remaining corn. Serve with spiced salt and whipped feta.

Topics:

FENNEL, CORN, APPETISER, CHILLIES, FETA, MODERN AUSTRALIAN, SPRING

Recipe:

LISA FEATHERBY

Photography:

MARK ROPER

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

FEATURED IN

Nov 2014

Nov 2014

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