Barbecued Corn with a Ginger, Peanut & Chilli Dressing

by Rukmini Iyer from The Green Barbecue (Square Peg)

Photography: David Loftus


This summer staple is based on an Indonesian gado-gado.



Serves: 6

Prep: 10 minutes

Cook: 20 minutes


Ingredients

6 corn on the cob

2½ tablespoons olive or neutral oil

1 teaspoon sea salt flakes

50g crunchy peanut butter

80ml coconut milk

30ml lime juice

1½ tablespoons soy sauce

2½ cm fresh ginger, finely chopped/grated

1 fresh red chilli, finely chopped

10g fresh chives, finely chopped


Method

In a large bowl, evenly coat the corn with the oil and sea salt flakes.


Mix together the peanut butter, coconut milk, lime juice, soy sauce, ginger, chilli and chives.


Once your barbecue is good and hot, cook the corn for 4–5 minutes on each side, turning as each side grills, until the whole cob is evenly charred to your liking.


Serve the grilled corn with the sauce alongside, and let people spoon the dressing over.


Cook indoors: Roast the corn in the oven for 45 mins at 180C fan/ 200c/ gas 6 and serve with the dressing as above.

Barbecued Corn with Sage & Pine Nut Butter


This is – if I say so myself – an inspired way to dress crisp grilled corn. Crunch from the pine nuts, sage warmed through by the melting butter – a bit like your favourite ravioli dressing, albeit on a different carb. Use a plant-based spread or good olive oil for a vegan version of this dish.

Serves 4


Prep: 10 mins

Cook: 20 mins


Ingredients

4 corn on the cob

2 tablespoons olive oil

1½ teaspoons sea salt flakes

1 tablespoon butter

1 tablespoon pine nuts, chopped

10 fresh sage leaves, finely chopped

½ clove garlic, finely chopped


Method

In a large bowl, evenly coat the corn with the oil and 1 teaspoon of sea salt flakes.


Mix the butter, pine nuts, sage leaves, garlic and ½ teaspoon of sea salt flakes and set aside.

Once your barbecue is good and hot, cook the corn for 4-5 minutes on each side, turning as each side grills, until the whole cob is evenly charred to your liking.


Spread the sage and pine nut butter over the corn as soon as it comes off the barbecue, and serve hot.

Cook indoors: Roast the corn in the oven for 45 minutes at 180C fan/ 200C/ gas 6 and dress with the butter as above.




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