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Grilled baby corn with spiced salt and whipped feta

Australian Gourmet Traveller recipe for grilled baby corn with spiced salt and whipped feta.

By Lisa Featherby
  • Serves 6 - 8
  • 15 mins preparation
  • 10 mins cooking
Grilled baby corn with spiced salt and whipped feta
Grilled baby corn with spiced salt and whipped feta

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    For whipped feta, blend ingredients in a food processor until smooth. Transfer to a serving bowl and drizzle with extra-virgin olive oil.
  • 3
    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.