Photo: John Paul Urizar
“Corn over fire is pure joy,” says Hastie. “The kernels pop and caramelise, each one bursting with smoky sweetness. I brush the cobs with butter, Espelette pepper, and lemon, letting it melt and drip as the corn is turned over the grill. A snowfall of sharp Manchego finishes it, clinging to the hot buttered surface. It’s simple, messy, and utterly addictive and best eaten outdoors with your hands, with the scent of smoke still in the air.”
Note: Piment d’Espelette, a French dried flaked chilli, is available from Herbie’s Spices (herbies.com.au).
Ingredients
Method
Peel back husks of corn and remove silk. Pull husks back over to cover corn, then soak in a large bowl of cold water for 20 minutes to prevent scorching.
For Espelette butter, stir ingredients in a bowl to combine, season and set aside.
Drain corn. Heat a barbecue or lightly greased char-grill pan to medium-high. Grill corn, turning occasionally, for 10 minutes. Set aside to cool slightly, then peel back husk and tie with string to secure. Brush with a little Espelette butter and grill, turning, basting with butter until charred all over (10-12 minutes). Remove from grill and while hot, brush with remaining butter. Serve hot, scattered with chives and Manchego.
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