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Barbecued corn with feta
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Grilled corn with chili butter, feta, and coriander - a BBQ must-have!
Ingredients:
  • 6 long red chillies (150g total)
  • 45.50 gm olive oil, divided
  • 220g unsalted butter, at room temperature
  • 21.00 gm fresh lime juice
  • 20.00 ml lime zest, finely grated
  • 8 corn cobs, husks pulled back to expose the corn kernels, silks removed
  • 100g Australian feta
  • 62.50 ml fresh coriander, coarsely chopped
  • Sea salt flakes, to season
  • Freshly ground pepper, to season
Instructions:
  • 1. Preheat a barbecue on high heat. 2. Coat the chillies with 1/2 tablespoon of oil and grill for 6-8 minutes until charred and tender. 3. Place the grilled chillies on a chopping board, discard the stem (and seeds for milder heat), and roughly chop. 4. Combine the chopped chillies with butter, lime juice, and lime zest in a bowl. 5. Season with sea salt flakes and freshly ground black pepper to taste.
  • If desired, use a thin strip of husk to gently tie back the husks. Drizzle the corn with the remaining 2 tablespoons of oil and sprinkle with sea salt flakes. Place the corn on the barbecue and grill, turning occasionally, for 12 to 14 minutes, or until the corn is charred in spots and fully cooked. Generously brush the corn with chili butter before transferring it to a serving platter.
  • Grate the feta cheese generously over the corn, then sprinkle with fresh coriander.

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