Recipe: Grilled Corn with Truffle Oil, Chilli + Parmesan

Grilled Corn with Truffle Oil, Chilli + Parmesan

Super fresh corncobs still wrapped in their husks, lightly charred on a hot barbecue and taken to the next level with a coating of rich and gloriously decadent truffle oil, herbs, chilli, and Parmesan.

It’s full on…but in the best way. Serve warm from the barbecue with a big squeeze of lime and prepare to get messy! Pure joy.

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6 corn cobs, with husks and silks

Truffle oil, for brushing*

Large handful of fresh coriander, finely chopped
1 red chilli, finely chopped
1 tsp sea salt
½ cup finely grated Parmesan cheese – or however much you like!
Finely grated lime zest
4 lime cheeks, to serve
*Don’t worry if you can’t find truffle oil. This recipe works just as well with olive oil or butter

corn food recipe

Prepare the corn for grilling by peeling back the husks from cobs – but don’t detach – then remove the stringy silks. Fold back the husks and tie ends with some kitchen string. Place in a deep bowl and cover with cold water. Set aside to soak for 25 minutes.

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Drain cobs well.
Heat a grill plate or barbecue over medium-high heat. Grill corncobs, rotating every so often, for 15-20 minutes, or until tender. Remove from grill, peel back husks, brush with truffle oil, then grill, turning occasionally, until the kernels have turned a bright yellow and the cob is slightly charred – approx. 6-8 minutes.
Arrange on a serving platter, brush with extra truffle oil and scatter with chilli, sea salt, and chopped coriander. Finish with Parmesan and lime zest. Serve with lime cheeks.
Serves 6

cooking corn recipe

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