Sriracha corn

Name: Sriracha corn
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 corn on the cobs; 2 tablespoons mayo (or make your own, page 210); 1 tablespoon sriracha chilli sauce; 1–2 limes; 2 spring onions

Vegetarian Gluten-free Dairy-free

15 mins

Super easy

serves 4

nutrition per serving

Calories

Fat

12%

Saturates

Sugars

Salt

Protein

Carbs

Fibre

of an adult’s reference intake

Recipe From

BBQ

By Jamie Oliver

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Ingredients

4 corn on the cobs

2 tablespoons mayo (or make your own, page 210)

1 tablespoon sriracha chilli sauce

1–2 limes

2 spring onions

Method

Light the barbecue (see HOW TO SET UP A CHARCOAL BARBECUE).
Place the corn cobs on the hot zone for 10 minutes, or until softened and nicely charred, using tongs to roll them back and forth into the medium and cool zones as needed so you can control how quickly they colour, then remove to a board.
Mix the mayo and sriracha, then finely grate in the zest of 1 lime and squeeze in the juice to make a dressing. Trim and finely slice the spring onions.
Slice the corn off the cobs and mix with the dressing. Season to perfection, tweak with more lime juice if needed, then scatter over the spring onions. Great as part of a bigger spread, teamed with a grilled steak, or with my Chicken & chorizo skewers (page 60) or Paprika pulled pork (page 178).

For this recipe you need a graduated set-up. You want to have your coals starting high at one side, creating a fierce hot zone, and gradually sloping down to a single layer of a few coals at the other, creating medium and cool zones along the way. This allows you to have maximum control over your grilling, moving food between the zones to speed up or slow down cooking as you need to.

Tags

Healthy vegetarian Vegetarian Gluten-free Dairy-free Sides Barbecue

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