They say the best time to buy sweetcorn, in the UK, is in October but when it's summer, you've just got to have some corn on that BBQ grill! Without it, a BBQ is just not complete.
Dressed up sweetcorn is a rare thing on menus here in the UK, and since we are now well into BBQ season I recommend you try this at your next BBQ cookout. I promise your guests will be showering you with compliments for this dish!
Serves 4-8
Prep Time: 10 mins
Cooking Time: 25 mins
Ingredients:
4 large sweetcorn on the cob or 8 small pieces
3 tbsps Soured Cream
3 tbsps Mayonnaise
1 Garlic Clove, grated finely
2- 3 tbsps Coriander, chopped
2-3 tbsps Spring Onions, sliced
Grated Parmigiano Reggiano
Sprinkling of Hot Cayenne Pepper
Couple of Limes, Sliced
What to do:
Boil the sweetcorn in a large pot of salted water for 5-10 mins. When done, the core should be soft when poked with a knife. Strain the water.
Tip: You can do this step a day or two before you want to BBQ them.
Once you are ready to BBQ, mix the soured cream, mayo and garlic in a large enough bowl to fit the cobs. Brush a light layer of the soured cream mixture on the corn, and place them on the BBQ. Brush with more soured cream mix to stop the corn from drying. When the cobs are slightly charred, place them in the bowl of soured cream mixture. Coat well.
To Serve:
Place them on a serving dish. Using a microplane grater, grate a generous amount of parmesan on top. Sprinkle the coriander and spring onions on top, and dust lightly with cayenne pepper. Serve immediately with some lime slices.
Comments