Grilled corn with cucumber, radish and coriander with smoked chilli and miso butter sauce
Corn is the taste of summer and grilling it on the barbie is a great way to cook it, a slight char is an excellent foil for its sweetness. The butter, chilli and miso sauce is simple to prepare and apart from making a killer dressing for the salad, also goes extremely well over barbecued meat, be it beef, lamb, chicken or seafood.
Ingredients
5 cobs of corn
1 tbsp olive oil
2 lebanese cucumbers, shaved lengthways on a mandolin
6 radish (about 180g), thinly shaved on a mandolin
1 cup loosely packed coriander leaves
6 spring onions, thinly sliced
Smoked chilli and miso butter sauce
150g unsalted butter
1 tbsp white miso paste
1/2 tsp finely ground smoked chilli or hot smoked paprika
2 tsp olive oil
Method
1. Heat a char-grill or barbecue to a high heat. Brush corn cobs with oil then place on grill, cook, turning occasionally until corn kernels begin to blacken and turn deep golden, about four to five minutes.
2. Remove corn from the grill and set aside to cool slightly, then using a sharp knife, remove kernels.
3. For smoked chilli and miso butter sauce, melt butter in a small saucepan, add miso, chilli and olive oil and whisk to dissolve miso. Set aside and keep warm.
4. In a large bowl combine cucumber, radish, coriander and spring onion. Scatter over corn and drizzle with butter, serve immediately
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