barbecued corn
with a trio of butters
- 6 corncobs, husks pulled back and tied
harissa and tomato butter
- 100g unsalted butter, softened
- 2 teaspoons harissa paste
- 1 teaspoon tomato paste
- 1 teaspoon finely grated lemon rind
- sea salt and cracked black pepper
pesto butter
- 100g unsalted butter, softened
- ¼ cup (65g) store-bought pesto
- finely grated parmesan, to serve
nori and Japanese mayonnaise butter
- 100g unsalted butter, softened
- 1 sheet nori (dried seaweed), chopped
- ¼ cup (75g) Japanese mayonnaise
- Preheat a char-grill pan or barbecue to high heat. To make the harissa and tomato butter, place the butter, harissa, tomato paste, lemon, salt and pepper in a small food processor and process until smooth and combined. Set aside.
- To make the pesto butter, place the butter and pesto in a small bowl and mix to combine. Set aside.
- To make the nori and Japanese mayonnaise butter, place the butter and nori in a small food processor and process until the nori is finely chopped. Add the mayonnaise and pulse to combine.
- Cook the corn for 15–18 minutes, turning, or until charred. Spread 2 corncobs with the harissa and tomato butter, 2 corncobs with the pesto butter and 2 corncobs with the nori and Japanese mayonnaise butter. Top the pesto butter corncobs with parmesan.
- Sprinkle with pepper and serve the corncobs with the remaining butters. Makes 6.
© DONNA HAY GROUP
