Grilled Corn on the Cob
Ingredients
- 4 corn on the cobs
- 4 tbsp extra-virgin olive oil
- Chilli-lime-saltFOR THE CHILLI-LIME-SALT
- 10g (1/4oz) piquin chillies or Urfa chilli(hot pepper) flakes
- 10g (1/4oz) fine sea salt
- 100g (31/2oz) caster (superfine) sugar
- zest of 1 lime
How to make Tommi Miers Mexican Corn on the Cob
- Peel back the sleeves of the corn and remove the strands of silk clinging to the husks. Cover the husks with the sleeves again and soak in cold water for 15–20 minutes or overnight.
2.Heat the barbecue, if using.
3.When the barbecue is hot, put the still-wrapped cobs straight onto the barbecue grills and turn them for 10–15 minutes until the husks blacken and become like tissue paper.
4.Alternatively, brush them with oil and cook them on a griddle pan, using the peeled-back leaves as handles, or bake them, peeled and oiled, in an oven preheated to 220°C/200°C fan/425°F/gas 7 for 15–20 minutes, then dress with one of the toppings below.
TOPPINGS
HABANERO MAYO, CHILLI-LIME-SALT
Smear with Habanero Mayoand sprinkle with Chilli-lime-salt.A crumble of fetais delicious.
CHIPOTLE MAYO, PECORINO, CORIANDER
Lather in Smoky Chipotle Mayo,scatter in a cloud of Microplaned vegetarian pecorino or hard goat’s cheese and dust in chilli powder and fresh coriander (cilantro).
CHIPOTLE BUTTER, FETA, FRESH LIME
Mash up 2 tbsp Chipotles en Adobowith 100g (31/2oz) butter and smear all over the corn once it has cooked. Crumble over some feta and squeeze over a lime. The smoky fieriness of the chillies and the sweet grilled corn are the definition of finger-licking.
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