I cooked this in the gozney pizza oven but it’s easily done over a BBQ or on a domestic oven.
Prep time 20mins/cook time 20mins/easy
Recipe
3 heads sweet corn
50g Grated Parmesan cheese
1 Sliced red chili
4 tbsp Chopped Coriander
Lime miso butter
1 tsp soy
2 tbsp butter
1 tsp miso
Half a green chili
Lime zest
1 green shallot
1 clove garlic
Method for butter
Season soft butter with lime zest, grated garlic, finely chopped green shallot(the green part), soy, miso and chilli, then set aside.
Lime dressing
1 tsp soy
Half a green chili(diced)
1 lime diced
2 tbsp apple cider vinegar
Half a green shallot
3 tbsp olive oil
Method for lime dressing
Dice half of the lime and pop into a bowl. Squeeze the juice from the other half over the top.
Mix in chili, diced green shallot(the white part) soy, and olive oil check its got enough punch. Add a little more lime if need be.
S&P
Method for corn
First up blacken the corn, with the leaves on, this will steam the corn onside a lovely way to cook it.
I popped it in a pizza oven but you can pop it on a BBQ or on a char grill if you like.
Once charred all over, leave for a few minutes to steam then remove the outer leaves, return to the pan and baste with lime miso butter.
Next, return to the heat source until nutty brown.
Once nutty brown, pop on a plate and season with lime, slice chili shallot dressing and grated cheese.
I was looking for a fabulous way to serve corn! This looks great.
Absolutely delicious, miso butter will be slathered on everything in my house from this day forward 🤯