For the grilled corn
4 corn cobs, in their husks
1 tablespoon olive oil, plus extra for drizzling
¼ teaspoon Chilli Sambal
1 teaspoon miso paste
Juice of ½ lime
2 tablespoons Aioli (page 85 of Salads & Pickles)
1 small handful of picked basil leaves
1 lime, cut into wedges, to serve
For the chilli sambal
750 g (1 lb 10 oz) long mild red chillies
250 g (9 oz) carrot
50 g (1¾ oz) knob of fresh ginger
4 garlic cloves
55 g (2 oz/¼ cup) sugar
1 tablespoon salt
185 ml (6 fl oz/3/4 cup) white wine vinegar
For the Grilled corn
Heat a barbecue to medium–high.
Remove the husks from the corn cobs; reserve them for another use (see tip). Remove any silky threads and place the cobs in a bowl.
Add the olive oil, season with salt and pepper and toss until the cobs are evenly coated with the oil and seasoning.
Place the cobs on the barbecue and grill them, turning often, for about 8–10 minutes, until golden brown all over. Remove from the heat and set aside to cool.
In a small bowl, combine the chilli sambal and miso paste until smooth, adding a little lime juice to taste.
Mix the aioli through, then check the seasoning.
Cut the corn cobs in half, if you like, and place on a large plate. Evenly drizzle the remaining lime juice over the top, then the miso and lime aioli and some extra olive oil. Garnish with the basil and serve with lime wedges.
TIP: Don’t throw the corn husks out. Grill them on your barbecue until charred and black, then keep them under vegetable oil to infuse for a few weeks. This will create a really sweet, corn-flavoured oil, which you can use in salad dressings, for cooking meat or vegetables, or when making your next mayonnaise.
Begin the chilli sambal by sterilising your jars and lids (see page 212 of Salads & Pickles).
Roughly chop the chillies, carrot, ginger and garlic cloves. Place in a food processor with the sugar and salt and blitz for 5 minutes.
Slowly pour in the vinegar until your sambal has a smooth consistency; you may need to adjust the quantity.
When the jars are cool enough to handle, pack the sambal into the jars, pressing down firmly to make sure the chilli paste is covered in a thin layer of liquid.
Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately.
TIP: If your chillies are extra hot, you can always change the ratio of the sambal. Try 500 g (1 lb 2 oz) carrot to 500 g (1 lb 2 oz) chillies – or even 750 g (1 lb 10 oz) carrot to 250 g (9 oz) chillies.
You can store the sambal in the fridge for up to 3 months, or heat-process the jars (see page 211 of Salads & Pickles) for 10 minutes and store in a cool, dark place for up to 2 years.
Once opened, refrigerate and use within 3 months.