Photography: Con Poulos / Styling: Steve Pearce
Grilled corn is a staple side dish at barbecues and is delicious when it’s simply served with butter but we’re loving this new way with corn. Simply chargrill the corn with a little oil and remove the corn kernels. The corn is then combined with garlic, creamy mayonnaise and lime juice. Then you prepare lettuce leaves by giving them a quick grill on the barbie. Once they are done, they form the base for your corn starters. And the finishing touches? Chilli for an extra kick and ricotta salata to add in a rich salty flavour to the mix!
Other ideas for side dishes include this yummy Greek salad, radicchio salad with peaches or rocket and avocado salad. Now you just have to decide on the mains. Check out these great barbecue recipes for ideas.
Ingredients
Method
Preheat a chargrill pan over high heat. Brush the corn with a little oil. Grill the corn for 6–8 minutes, turning occasionally or until charred. While hot, cut off the kernels, place in a bowl with garlic, mayonnaise and lime juice. Season, mix and set aside.
Brush the cut side of the lettuce with oil and season. Place on the grill, cut side down. Grill for 2 minutes, or until charred. Turn and cook for a further minute. Set aside.
Place lettuce halves on plates. Spoon over corn dressing and top with chilli and ricotta salata.
Ricotta salata is a firm salted ricotta perfect for grating. You can use firm fetta crumbled if you can’t find it.
Tip
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