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Barbecued corn with three toppings
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Prep Time:
70 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Elevate grilled corn with zesty horseradish, creamy goat cheese, and tangy chili honey sour cream.
Ingredients:
  • 6 corn cobs, husks attached
  • 61.88 gm aioli
  • 20.00 ml horseradish cream
  • 1/2 tsp cracked black pepper
  • Fresh flat-leaf parsley leaves, finely chopped, to serve
  • 50g butter, softened
  • 35g goat's cheese, crumbled
  • 40.00 ml parmesan, finely grated, plus extra to serve
  • 20.00 ml fresh chives, finely chopped
  • 77.55 gm sour cream
  • 15.60 gm extra hot chilli sauce
  • 14.40 gm honey
  • Fresh coriander leaves, roughly chopped, to serve
Instructions:
  • Peel back corn husks without detaching from cobs, discard the silk. Pull the husks back over the corn, twisting the ends to secure. Soak in a large bowl of water for 1 hour. Drain and pat dry with paper towels.
  • Prepare the Horseradish and Black Pepper Aioli by mixing together aioli, horseradish cream, and pepper in a small bowl. Season with salt to taste.
  • Prepare a delectable Goat's Cheese, Parmesan, and Herb Butter by combining butter, goat's cheese, parmesan, chives, salt, and pepper in a bowl. Mash everything together with a fork until well mixed.
  • In a bowl, mix together sour cream, chili sauce, and honey. Season with salt and pepper to taste.
  • Preheat the BBQ grill to medium-high heat. Grill the corn, turning occasionally, for 20 minutes or until tender. Peel back the husks and serve with parsley, extra parmesan, and coriander toppings.

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