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Barbecued corn with chipotle salt and sour cream


Cooking corn in the husk protects the corn itself from direct heat and helps to steam the inside.

You'll need

6 corn cobs, with husks and silks 80 gm butter, melted To serve: sour cream   Chipotle salt 2 dried chipotle chillies 2 tsp sea salt Finely grated rind of 1 lemon and 1 lime

Method

  • 01
  • For chipotle salt, pound chilli and 1 tsp salt in a mortar and pestle until finely ground, stir in rind and remaining salt, set aside.
  • 02
  • Peel back husks from cobs but don’t detach, then remove and discard silks. Replace husks, tie ends with kitchen string, place in a large bowl, cover with cold water and soak for 20 minutes. Drain well.
  • 03
  • Heat a barbecue or char-grill over medium-high heat. Grill cobs, turning occasionally, until tender (10-12 minutes). Remove from grill, peel back husks, brush corn with butter, then grill, turning occasionally, until slightly charred (6-8 minutes). Scatter with chipotle salt and serve hot with sour cream.

Note Dried chipotle chillies are available from Herbie's Spices.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-flavoured pale ale.

Featured in

Jan 2010

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