Grilled corn on the cob with bang bang chilli sauce and fresh herbs.
These grilled corn cobs with bang bang chilli sauce are summer food at its very best. They are juicy, full of flavour and topped with a creamy, spicy sauce – perfect as a side for anything from barbecued skewers to burgers, or simply as a little snack in the sun.
The corn is boiled briefly first so it cooks evenly. The silks are then removed and the husks plaited neatly around the cob. After that the cobs go on the barbecue to pick up colour and a smoky flavour – and then comes the fun part: a generous helping of bang bang chilli sauce and a sprinkle of parsley and/or spring onions.
The bang bang chilli sauce is made from mayonnaise, sweet chilli sauce, a little hot chilli sauce, lime juice, chopped parsley and a touch of honey – a fresh, creamy, sweet-and-hot dip that goes with EVERYTHING! You get richness from the mayo, heat from the chilli, acidity from the lime and a little herby freshness. It is also brilliant with salads, meat and sandwiches.
It is easy, inexpensive and full of flavour. Ready to become this summer’s barbecue favourite.
Grilled corn on the cob with bang bang chilli sauce
Ingredients
- 4 corn cobs
- Parsley and spring onions, to top
- Salt and freshly ground pepper
Bang bang chilli sauce
- 100 ml mayonnaise
- 1/2 lime, juice of
- 2 tbsp sweet chilli sauce (Thai sweet chilli sauce)
- 1 tbsp dried parsley (or fresh)
- 1-2 tsp hot chilli sauce
- 1 tsp honey
- Freshly ground pepper
Method
- Place the corn cobs in a pan of lightly salted water and bring to the boil. Boil for about 12 minutes from the point the water comes to the boil.I leave the husks on and plait them afterwards. If you would rather skip this, simply remove the husks and boil the corn without them.
- Meanwhile, mix the ingredients for the chilli sauce and season to taste with a little pepper.
- Drain the corn well and pat dry, then grill on all sides until golden and lightly charred. I spray the grill grate with a little rapeseed oil; you can also brush the corn with a little oil if you like.If you have kept the husks on, fold them back and plait them, removing the long silky threads, of course.
- Top with plenty of bang bang chilli sauce and sprinkle with chopped parsley and/or sliced spring onions and freshly ground pepper.
Nutrition
Premium
