Herbivores, carnivores and omnivores all love barbecued corn, it’s guaranteed to please almost everyone. During the summer sweetcorn is plentiful and inexpensive; even better, it comes in its own natural, biodegradable, wrapper for steaming on the barbecue. Once steamed, peel back to make a handle, slather on mayo and some jalapeño salsa and enjoy.
Barbecued Corn and Jalapeño Salsa
This simple salsa is best made ahead of time, the onion will pickle and flavours soften. For a milder flavour, jalapeños could be replaced with sweet peppers, just add a pinch of chilli if you like. It will have its most intense colour if made a day ahead, but it will keep in the fridge for up to five days.
- 1 red onion
- 2 tbsp finely diced green pickled jalapeños
- 2 red fresh jalapenos
- zest and juice of a lime
Finely dice the red onion, put it in a small bowl. Add lime zest and juice, then mix.
Finely chop the jalapeños, de-seed for a milder flavour. Mix through the red onion and cover to the bowl.
Store the fridge until needed.
Cooking time- 15-20 minutes
- 1 fresh sweetcorn cob per person
- Aquafaba mayo
- Jalapeno salsa
- optional – chopped coriander
When the barbecue or char-grill is at a medium-high heat lay the damp corn cobs on the grill. Turn the corn occasionally to prevent burning. (Charing of the outer husk is fine, but turning will stop the corn itself from becoming burnt and will help achieve more even cooking.) Cook until steamed in the husks . Remove from the grill, peel back husks, use the softer inner husks to tie the husks in a bunch.
For extra char, return to the grill before dressing with mayo, salsa and some coriander.
Cooking Tip: If you’re considering having a fire (gas or charcoal BBQ) in NZ, always check it’s alright with the NZ Fire Service first. Fire and Emergency’s “Check it’s alright” site will inform you of any fire restriction in place in the location you plan to BBQ, and confirm it’s safe to go ahead with your plans.