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Grilled baby corn with spiced salt and whipped feta

Baby corncobs in their husks can be found at farmers' markets; otherwise, just use regular baby corn.

You'll need

36 baby corn, preferably in the husk To serve: extra-virgin olive oil   Spiced salt 1 tsp fennel seeds ½ chipotle chilli (4gm), thinly sliced Finely grated rind of ¼ lime   Whipped feta 140 gm Persian feta, drained 1 tbsp lime juice To serve: extra-virgin olive oil


  • 01
  • For spiced salt, dry-roast fennel seeds and chipotle in a small frying pan until toasted and fragrant (20-30 seconds). Transfer to a mortar and pestle and pound to a fine powder, then add 3 tsp salt flakes and lime rind and pound to combine. Set aside.
  • 02
  • For whipped feta, blend ingredients in a food processor until smooth. Transfer to a serving bowl and drizzle with extra-virgin olive oil.
  • 03
  • Char-grill corn in batches over high heat, turning occasionally (3-5 minutes). Keep warm in a low oven while you repeat with remaining corn. Serve with spiced salt and whipped feta.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2014

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