The Northern Express Herald
Kylee Newton: Charred sweetcorn with a zesty chilli glaze
for 2-4 people
Kylee Newton's charred sweetcorn with a zesty chilli glaze. Photo / Kylee Newton
By Kylee Newton
Ingredients
| 4 | cobs corn, in husks |
| 3 Tbsp | salt (for brine) |
| 3l | water (for brine) |
| 40ml | lime juice, plus zest of 1 lime |
| ½-¾ tsp | chilli flakes |
| 1 Tbsp | runny honey |
| 2 Tbsp | good-quality olive oil |
| To taste | parmesan cheese, optional |
| To taste | sea salt & freshly cracked black pepper |
Directions
- Make up enough brine to cover the corn in their husks and soak, weighted down, for 40-60 minutes.
- On a hot barbecue, or under the grill, steam the corn in their husks for 6-8 minutes, turning every 2 minutes. Remove the husks and any stringy bits.
- Whisk together the lime, chilli, honey and oil and brush onto all sides of the corn keeping some aside for later. Return the corn to the barbecue/grill turning as you go to get a char on all sides.
- Serve whole or cut into chunks, with extra glaze and a fine grating of parmesan cheese.
- Season generously with salt and pepper.
Kylee Newton is a food writer and author of two cookbooks, The Modern Preserver and The Modern Preserver's Kitchen. See her work at themodernpreserver.com and on Instagram @themodernpreserver
