Barbecued Corn Three Toppings
Barbecued Corn Three Toppings
Ingredients
Corn
- 6 corn cobs, husks attached
Horseradish and black pepper aioli
- 1/4 cup aioli
- 1 tbsp horseradish cream
- 1/2 tsp cracked black pepper
Garnish
- Fresh flat-leaf parsley leaves, finely chopped, to serve
Goat's cheese, parmesan and herb butter
- 50g butter, softened
- 35g goat's cheese, crumbled
- 2 tbsp parmesan, finely grated, plus extra to serve
- 1 tbsp fresh chives, finely chopped
Chilli honey sour cream
- 1/3 cup sour cream
- 3 tsp extra hot chilli sauce
- 2 tsp honey
Garnish
- Fresh coriander leaves, roughly chopped, to serve
Instructions
- 1
Peel husks back without removing from cobs. Discard silk. Pull husks back over corn, twisting ends to secure. Place in a large bowl. Cover with water. Set aside for 1 hour (see note). Drain. Dry with paper towel.
60 min - 2
Meanwhile, make Horseradish and Black Pepper Aioli: Combine aioli, horseradish cream and pepper in a small bowl. Season with salt.
- 3
Make Goat's Cheese, Parmesan and Herb Butter: Place butter, goat's cheese, parmesan and chives in a bowl. Season with salt and pepper. Mash with a fork until combined.
- 4
Make Chilli Honey Sour Cream: Combine sour cream, chilli sauce and honey in a bowl. Season with salt and pepper.
- 5
Preheat a barbecue grill on medium high heat. Grill corn, turning, for 20 minutes or until tender. Peel husks back. Serve with toppings, parsley, extra parmesan and coriander.
20 min
