Super fresh corncobs still wrapped in their husks, lightly charred on a hot barbecue and taken to the next level with a coating of rich and gloriously decadent truffle oil, herbs, chilli, and Parmesan.
It’s full on…but in the best way. Serve warm from the barbecue with a big squeeze of lime and prepare to get messy! Pure joy.
6 corn cobs, with husks and silks
Truffle oil, for brushing*
Large handful of fresh coriander, finely chopped
1 red chilli, finely chopped
1 tsp sea salt
½ cup finely grated Parmesan cheese – or however much you like!
Finely grated lime zest
4 lime cheeks, to serve
*Don’t worry if you can’t find truffle oil. This recipe works just as well with olive oil or butter
Prepare the corn for grilling by peeling back the husks from cobs – but don’t detach – then remove the stringy silks. Fold back the husks and tie ends with some kitchen string. Place in a deep bowl and cover with cold water. Set aside to soak for 25 minutes.
Drain cobs well.
Heat a grill plate or barbecue over medium-high heat. Grill corncobs, rotating every so often, for 15-20 minutes, or until tender. Remove from grill, peel back husks, brush with truffle oil, then grill, turning occasionally, until the kernels have turned a bright yellow and the cob is slightly charred – approx. 6-8 minutes.
Arrange on a serving platter, brush with extra truffle oil and scatter with chilli, sea salt, and chopped coriander. Finish with Parmesan and lime zest. Serve with lime cheeks.