Grilled corn with cream and chipotle chilli


You'll need

6 cobs of sweetcorn 50 gm butter, melted 60 gm (¼ cup) double cream 1 tbsp ground chipotle chilli (see note)

Method

  • 01
  • Peel back corn husks without detaching, then remove silks and discard. Replace husks and tie ends with kitchen twine. Place corn in a large bowl, cover with water and soak for 20 minutes to prevent burning, then drain.
  • 02
  • Heat a chargrill over medium-high heat and cook corn, turning occasionally, for 12 minutes or until tender. Remove from grill, peel back husks, brush cobs with butter then return to grill and cook, turning occasionally, for another 5 minutes or until slightly charred.
  • 03
  • Serve corn immediately with double cream and scattered with chipotle chilli, sea salt and freshly ground black pepper.
Note Ground chipotle chilli is available from Herbie’s Spices.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool