Chef's Recipes

Pontoon's blackened corn with avocado and Aleppo pepper

"Fresh corn charred beautifully in the husk is unbeatable," says Pontoon chef Lance Cameron. "I serve it with avocado mousse, finely grated Grana Padano, Aleppo pepper and lots of fresh citrus to boost the flavour. It's one of my favourite dishes."

By Lance Cameron
  • Serves 4 - 6
  • 20 mins preparation
  • 30 mins cooking
Pontoon's blackened corn with avocado and Aleppo pepper

"Fresh corn charred beautifully in the husk is unbeatable," says Lance Cameron. "I serve it with avocado mousse, finely grated Grana Padano, Aleppo pepper and lots of fresh citrus to boost the flavour. It's one of my favourite dishes."

Ingredients

  • 4 corn cobs in husks, silk removed
  • Juice of 1 lime
  • 1 tbsp coarsely chopped coriander
  • 1 tbsp coarsely chopped flat-leaf parsley
  • 2 tbsp finely grated Grana Padano
  • 1 tsp ground Aleppo pepper (see note)
Avocado mousse
  • 2 avocados, diced
  • 1 tbsp coarsely chopped coriander
  • 1-2 tsp fresh lime juice
  • 1 tsp extra-virgin olive oil
  • 1 jalapeño chilli, finely chopped
  • ½ tsp crushed garlic

Method

Main
  • 1
    For avocado mousse, process ingredients in a blender until smooth or mash with a fork. Season to taste, cover directly with plastic wrap and refrigerate until required.
  • 2
    Heat a barbecue to high. Barbecue corn, turning occasionally, until husks are black and kernels are tender (30-35 minutes). Set aside to cool briefly, then cut off kernels and transfer to a serving bowl. Add lime juice and herbs, season to taste and toss to combine. Spoon dollops of avocado mousse on corn, scatter with Grana Padano and Aleppo pepper, and serve.

Notes

Aleppo pepper, a mild dried chilli, is available from Turkish grocers; if it's unavailable substitute another ground chilli.
Drink Suggestion: Sauvignon blanc from the Yarra Valley, such as a 2016 Out of Step Sauvignon Blanc. Drink suggestion by Jimmy Tantsis-Hall

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  • Author: Lance Cameron