“Spring and early summer corn is so sweet that it doesn’t need a lot of attention to get the best out of it,” says McEnearney. “We have a woodfired oven at Kitchen by Mike, but you can get the same charcoal wood flavours on the barbecue. The lime and salt seasoning should be restrained at the start so you can add more as you nibble down the cob.”
- 6 corn cobs, husks and silk removed
- 10 dried long red chillies
- 25 gm (1½ tbsp) sea salt
- 1Preheat oven to 200C. Place chillies on a baking tray, roast until crisp (1-2 minutes) and set aside to cool. Transfer to a small food processor and pulse until flakes form, add salt and pulse to combine. Chilli salt will keep for a month stored in an airtight container.
- 2Preheat a char-grill pan over high heat. Cook corn in a saucepan of simmering salted water over medium-high heat for 5 minutes to parboil and drain well. Drizzle with oil and char-grill, turning occasionally, until lightly blackened (10-15 minutes). Serve hot with lime wedges, coriander and chilli salt for seasoning.
This recipe is from the October 2012 issue of .