Barbecued Corn with Jalapeño Salsa

BY MIGGS MCTAYLOR

Herbivores, carnivores, and omnivores all love barbecued corn. It’s guaranteed to please almost everyone. During the summer corn is plentiful and inexpensive. Even better, it comes in its own natural, biodegradable, wrapper for steaming on the barbecue. Once steamed, peel back the husks to make a handle, slather on mayo and some jalapeño salsa and enjoy! Both jalapeño salsa and aquafaba mayonnaise can be made ahead or prepared while the corn is soaking.

Photo by Miggs McTaylor

Prep Time Jalapeño Salsa 10 minutes, Aquafaba Mayonnaise 10 minutes, Sweetcorn Soaking time 30 minutes Cook time 15-20 minutes Serves 8

Jalapeño Salsa

This simple salsa is best made ahead of time, the onion will pickle and the flavor will mellow. For a milder flavor, jalapeños could be replaced with sweet peppers, just add a pinch of chilli if you like. It will have its most intense color if made a day ahead, and it will keep in the fridge for up to five days.

Makes approximately 1 cup

INGREDIENTS

• 1 red onion • 2 Tablespoons finely diced green pickled jalapeños • 2 red fresh jalapenos • Zest and juice of a lime

METHOD

Finely dice the red onion, put it in a small bowl. Add lime zest and juice, then mix. Finely chop the jalapeños, de-seed for a milder flavor. Mix through the red onion and cover to the bowl.

Aquafaba Mayonnaise

Unlike traditional homemade mayonnaise, this recipe is almost fool proof, easily fixed if something goes wrong, and very quick to make. Makes approximately 1 ½ cups

INGREDIENTS

• 1/2 cup aquafaba aka chickpea brine • 1 teaspoon Dijon mustard • 1 teaspoon apple cider vinegar or white wine vinegar • 2 teaspoon lemon juice • ¼ teaspoon ground white pepper • ¼ teaspoon sea salt • ¾-1 cup neutral oil or 50/50 olive oil/neutral oil

METHOD

Put aquafaba, lemon and vinegar, Dijon mustard and sea salt into a blender. Use a tall vessel if using a stick blender.

Blend/whisk until light and frothy, on a high speed/whisking steadily; slowly stream in oil, mixing continuously, until thick and creamy.

Season and adjust to taste.

Chef’s Tip - Grapeseed, canola or sunflower oil are all good neutral oils. If using an olive oil, taste it first, if you don’t like the flavor, don’t use it.

Barbecued Corn

Cooking time 15-20 minutes

INGREDIENTS

• 8 fresh ears of corn • Aquafaba mayonnaise or oil-free mayo or yoghurt • Jalapeño salsa • optional - chopped cilantro

METHOD

Peel back the tip of the husks from sweetcorn cobs. Pinch the silks firmly, twist and pull to remove. Fold the husks back into place and twist the tip to seal. Place in the kitchen sink and cover with cold water. Leave to soak for 30 minutes.

When the barbecue or char-grill is at a medium-high heat, lay the damp corn cobs on the grill. Turn the corn occasionally to prevent burning. (Charing of the outer husk is fine, but turning will stop the corn itself from becoming burnt and will help achieve more even cooking.) Cook until steamed in the husks. Remove from the grill, peel back husks, use the softer inner husks to tie the husks in a bunch.

For extra char, return to the grill before dressing with mayo, salsa and some coriander.