- ½ cup coriander leaves, chopped
- 1 lime, juiced
- ½ tsp ground cumin
- ½ tsp sweet paprika
- 80 ml (⅓ cup) extra virgin olive oil
- 8 corn cobs in the husk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
I like to chargrill corn on the cob in its husk so the corn stays moist.
Preheat a barbecue or chargrill to medium.
Combine coriander, lime, cumin, paprika, ½ tsp salt, ½ tsp pepper and oil in a small bowl, then set aside.
Remove the dry outer leaves from the corn, but leave some of the husk intact to protect the corn as it cooks. Chargrill, turning frequently, for 15 minutes or until husk is dark and almost burnt.
Pull back the husks to reveal the sweet corn kernels, and serve warm, accompanied by the green sauce and more salt on the table for all those who need it.
Photography by Alan Benson.