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RECIPE: Matt Moran’s BBQ Baby Corn


This is a show stopping side to bring along to your next BBQ or dinner party. Or, if you’re in lockdown, make a fancy dinner the kids will love (just keep the spicy dressing on the side if they can’t handle the heat).

 

Image supplied by the Good Food & Wine Show

 

The below feeds four people as a side, so amp it up for your next gathering (if you’re allowed to have one).

 

INGREDIENTS

2 tablespoon pine nuts

2 corn cobs – kernels only - blanched

3 table spoons coarsely chopped dill

2 lime finely grated zest and juice  

2 tablespoon vegetable oil

2 tablespoon olive oil

240g baby corn

 

Sriracha Dressing:

2 Tablespoon mayonnaise

½ Teaspoon Tabasco sauce

¾ Teaspoon Sriracha Sauce

 

METHOD

  1. Preheat BBQ
  2. Heat a small frying pan over a medium heat and add in the pine nuts and dry-roast, shaking the pan often, for 2-3 minutes until golden brown, then take out of the pan and place into a bowl to cool. Add in the blanched corn kernels, dill and lime zest and season.
  3. To make the dressing, mix the mayonnaise, Tabasco, sriracha and lime juice in a bowl, with until combines and season to taste.
  4. Combine the baby corn with the olive oil in a mixing bowl, season to taste with salt and pepper and place on to the pre heated grill, cook for 3-4mins until golden brown and tender.
  5. Place the cooked baby corn into a mixing bowl and combine with the sriracha dressing, season to taste, place the baby corn onto a serving plate and top with the corn kernels, dill and pine nuts.

 

Matt Moran will be demonstrating this recipe live at the 2021 Good Food & Wine Show. Sydney’s show has been postponed until 17-19 September, but Perth, Brisbane and Melbourne dates still stand at the time of publication.

 

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Published: 2 July 2021


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