A good, sweet end of summer corn cob just seems made to go with coriander. Here, I’ve jazzed it up with a little smoky paprika and chipotle, but you could simply chargrill the cobs and smother them with butter after they’re cooked for a different effect that still harnesses the flavour of the fire.
- 6 corn cobs, husks removed
- 100 g butter
- 2 tsp ground chipotle chilli (see Note)
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 1 bunch coriander, leaves picked
- lime wedges, to serve
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.
Lay each corn cob on a piece of foil lined with baking paper. Smear the top of each cob with a knob of butter. Mix the spices together in a bowl and sprinkle a little over the corn, reserving the remainder. Add a pinch of salt to each cob and top with some coriander leaves.
Wrap corn in the foil (taking care to cover the paper if cooking with charcoal) and place in the hot coals of a prepared charcoal barbecue, turning them often so they will cook evenly, for 15 minutes. Alternatively, you can roast the corn in an oven preheated to 200°C for 15 minutes or until tender.
Unwrap and sprinkle corn with remaining spice mixture and serve with limes.
• Ground chipotle chilli is available from Herbie’s Spices (herbies.com.au), Monterey Mexican Foods (montereyfoods.com.au) and Fireworks Foods (fireworksfoods.com.au).
Photography Alan Benson
As seen in Feast magazine, March 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.