Grilled sweetcorn with spiced goat curd
Recipe by: Fiona Hammond
Summer sweetcorn and barbecue weather is a perfect match for easy entertaining. Slather hot char-grilled corn with spiced up goat curd and it’s sure to be a crowd pleaser.
- Summer
- 200g goat curd
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- juice of half a lemon
- 6 sweetcorn with husks intact.
- 1/3 cup basil leaves, or coriander leaves
- 1 red chilli, seeds removed, chopped finely
- Sea salt and black pepper, to season
To prepare the spiced goat curd:
Place the curd, paprika, cumin and lemon juice in a small bowl and stir with a fork to mix well. Set aside.
Preheat a cast iron grill or barbecue grill plate over a high heat.
Meanwhile, prepare the sweetcorn:
Pull the husks down individually, without completely removing from the stem, then remove the silk ‘hair’ and discard. Pull the husks back to cover the corn cob.
Place the corn on the preheated grill and cook for 20 minutes, turning every 5 minutes to char and cook evenly.
Pull back or remove the charred husks.
Transfer to a serving plate, spread generously with the spiced curd and scatter with chilli and basil. Serve immediately.
Season with sea salt and freshly ground pepper.
Tip: If the blackened charring is not your thing, immerse the corn cobs in water for 15 minutes. This will prevent the husks burning during grilling and help steam the corn.