This would make an excellent accompaniment or side dish to Mustard Family Foods’ Chille Con Carne but is equally an appetizing, healthy snack that can be enjoyed on its own. Charring the sweetcorn really increases the natural sweetness and gives a nutty flavour which works perfectly with the smokiness and freshness of the Chipotle Salsa. Just grab a spoon, smother the salsa over the corn and be sure to have a napkin at hand!
Grilled Corn with Smokey Chipotle Salsa & Grated Parmesan Recipe
If possible, always try to get sweetcorn that is still in its husk and sold individually as opposed to the pre-prepped version you find in supermarkets. You will find this corn is much more flavoursome and far more tender.
In the below recipe, we have used a simple salted butter, but you could also experiment with flavoured or herb butters, which are a great way of using excess herbs in your kitchen.
You could pick some mint, basil, coriander or thyme, roughly chop and mix with some softened, room temperature butter. Place onto a piece of parchment paper, roll to form a sausage, secure the ends and then keep in the freezer. When needed, remove and slice into rounds and melt onto the corn for an extra burst of flavour!
4 Loose sweetcorn with husks
Freshly picked mint and coriander
Salt and cracked black pepper to season
40g Salted butter
250g Smokey Chipotle Salsa
Use a pan large enough to fit the sweetcorn in, fill with water and bring to the boil.
Remove the husks from the corn and discard.
Place the corn into the boiling water and cook for 5 minutes or until the corn turns a vibrant yellow.
Remove from the water and heat a griddle pan to carefully charr the corn, turning with tongs to evenly cook.
Place the corn onto a serving dish, brush the corn with slated butter and further season with salt and cracked black pepper to taste.
Scatter over the picked mint and coriander, followed by a generous grating of Parmesan and serve with a bowl of Smokey Chipotle Salsa on the side.
If you happen to have a barbeque on the go, soak the sweetcorn in water without removing the husks, then cook directly onto the barbeque. The moisture from soaking the sweetcorn will create steam and cook them. You can then carefully remove the husks, ensuring you don’t burn yourself, and finish on the barbeque to get that wonderful charred corn. Don’t forget to brush the corn with plenty of butter and sea salt!
Smokey Chipotle Salsa Nutritionals:
Writer profile: Kate Brooke Green
After honing her skills at Westminster Kingsway, culinary competitions and the kitchens of many high-end restaurants, it was a drive for new challenges whilst fusing her talents of a fine art degree that led to moving into food and product development. Kate developed and launched many products with top retailers Waitrose and M&S, worked with established manufacturers, airline and food delivery services, as well as headed up food development at prominent restaurant groups such as The Ivy Collection.