Cheese-cloud corn cobs with apple chipotle BBQ sauce from In Praise of Veg
If I didn’t have you at ‘cheese-cloud’, then ‘apple chipotle’ should just about do it. This recipe is pretty much the most ‘extra’ way to eat a cob of corn, and is so worth it for summer entertaining. The barbecue sauce will find endless uses once you’re done with the corn, too. Use it to baste other chargrill-friendly vegies such as mushrooms, baby (patty pan) squash and zucchini (courgettes), or dip stuff in it instead of straight- up ketchup. Yum.
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Ingredients
- 4 corn cobs in their husks
- Olive oil for brushing
- ½ cup thick whole-egg mayonnaise or garlic aioli
- 25 g pecorino or parmesan cheese
- Finely chopped chives to serve
Apple chipotle barbecue sauce:
- 1 cup bottled apple sauce
- ½ cup tomato sauce
- ½ cup barbecue sauce
- ¼ cup maple syrup
- 2 chipotle chillies in adobe sauce finely chopped
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
Instructions
- Preheat a chargrill pan or barbecue on high heat.
- Pull back corn husks, leaving them attached; pull away corn silks. Submerge corn in well salted water for at least 10 minutes.
- Shake excess water from husks, then brush a little oil on them.
- Pull husks back over cobs; place on barbecue and cook, turning every 5 minutes, for 15-20 minutes, or until husks are blackened. Set aside for 10 minutes.
- Combine sauce ingredients; season to taste.
- To make a dipping sauce, mix ¼ cup (60ml) of the sauce with mayonnaise. Place another ¼ cup (60ml) of sauce in a small saucepan; warm slightly. (The recipe makes 2¼ cups; the rest will keep in an airtight container in the fridge for up to 1 month.)
- When corn is ready, pull back husks, brush with warmed barbecue sauce and grate cheese over.
- Scatter with chives; serve with dipping sauce.
Notes
Shortcut
Cut or snap the corn cobs in half and boil for 4–5 minutes, until bright yellow. Make the sauce in the meantime. Grate your cheese over, sprinkle with chives and boom, you’re done.
Double duty
Cut the kernels off any left-over corn (even if it’s been cheesed) and blitz together with a little cream and/or stock to make creamed corn, or even a smoky chipotle corn soup!
