Spicy Griddled Sweetcorn

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I was first introduced to sweetcorn on the barbecue in Wisconsin while visiting my great friend Brooke. We visited a local restaurant on her boat, a very special treat in itself. When we arrived, I was greeted by several old tin bathtubs full of corn in the husks, soaking in water. Here's how it works: you grab a corn husk, take it to the grill, grill it until the husk starts to char, then peel back the husk to use it as a handle. Now here comes my favourite part. At the end of each grill, there was a paint pot full of melted butter. You use the husk as a handle while you dunk the corn and thoroughly coat it in butter. What's not to like about that? Served with a cold beer, by the lake, perfect.

So while this recipe isn't for corn in the husk, it takes me back. The difference here is the spicy dust. Add butter if you want (and I probably do), but it's fine without.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 people

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Video

Ingredients

For the dust

½ tsp black peppercorns
½ tsp maldon salt
½ tsp sweet smoked paprika
½ dried chipotle chilli flakes or dried chilli flakes

For the sweetcorn

4 corn on the cob
olive oil to drizzle
butter to serve optional

Equipment

Grill Temperature

Surfaces

Method

Put all the dust ingredients into a mortar and pestle and grind to a dust.
Set your Big Green Egg for a direct cook at 180°C using just the stainless steel grid.
Place the corn on the grid and lightly drizzle the top of the corn with olive oil.
Cook for about 3 minutes before rotating the corn.
Continue to cook and rotate until your corn is starting to brown in places and the kernels have changed colour from a milky colour to bright red. Total cook time will be about 15 minutes.
Dust your corn using a tea strainer, be sparing, the dust is spicy.
Serve with some of my Nando's Chicken or Nando's style rice.