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Barbecued corn with chipotle salt and sour cream

Australian Gourmet Traveller recipe for barbecued corn with chipotle salt and sour cream.

By Emma Knowles
  • 10 mins preparation
  • 20 mins cooking plus soaking
  • Serves 6
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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.

Ingredients

  • 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

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.

Notes

Note Dried chipotle chillies are available from Herbie's Spices.
Drink Suggestion: Full-flavoured pale ale. Drink suggestion by Max Allen