Beach Byron Bay's charred and shucked corn, mint and pecorino

Name: Beach Byron Bay's charred and shucked corn, mint and pecorino
Total time: 30 min
Ingredients: 1½ tbsp extra-virgin olive oil, plus extra to serve; 4 corn cobs, husks and silks removed; 120 gm pecorino Romano, plus extra to serve; 1 cup (loosely packed) mint

Beach Byron Bay chef David Lovett shares his recipe for an addictive summer salad. The simple combination of barbecued corn with shaved pecorino and mint continually surprises diners as an unassuming standout.

Jan 29, 2017 1:00pm

By David Lovett

10 mins preparation
20 mins cooking plus cooling

"I can't get the corn with pecorino and mint at Beach Byron Bay off my mind. Would you publish the recipe?"
Fran Taylor, Lennox Head, NSW
"This dish came about after finding a couple of ears of corn and a chunk of pecorino in my fridge while cooking dinner at home," says Beach chef David Lovett. "I had mint growing in a window box and figured the three should work, and they did. It's now the dish that really surprises most diners."

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Ingredients

1½ tbsp extra-virgin olive oil, plus extra to serve
4 corn cobs, husks and silks removed
120 gm pecorino Romano, plus extra to serve
1 cup (loosely packed) mint

Method

Main

1
Heat a barbecue or char-grill pan to high heat. Lightly brush corn with 2 tsp olive oil and scatter with sea salt flakes. Grill corn, turning occasionally, until lightly charred (15-20 minutes). You'll have some black, brown and yellow kernels. Set aside until cool enough to handle (2-3 minutes), then remove kernels from cobs, as close to the cobs as possible.
2
Place corn kernels in a bowl, then finely grate the pecorino over the top. Add remaining olive oil, a good grind of black pepper, a pinch of salt and mix well, then add most of the mint and toss to combine. Taste and adjust seasoning if necessary. Spread corn on a serving plate, top with remaining mint and another grating of pecorino, drizzle with olive oil and serve.