Curtis Stone's charred baby corn with whipped fetta

Try this delicious charred baby corn with whipped fetta recipe. It’s the perfect side or starter for your next weekend barbecue.



Note: + cooling & 2 hours chilling time



  • 1 lime, halved
  • 1/4 cup (60g) Coles Sour Cream
  • 200g Coles Danish Fetta, crumbled, divided
  • 1 1/2 tbs chopped coriander
  • 3 spring onions, thinly sliced, divided
  • 1 long red chilli, seeded, finely chopped, divided (optional)
  • 1 corn cob, husk and silk removed
  • 70ml extra virgin olive oil, divided
  • 375g baby corn cobs*
  • 3/4 tp garlic powder
  • 3/4 tsp smoked paprika
  • Coriander sprigs, to serve



Juice 1 lime half. In a food processor, process sour cream and 180g fetta until smooth. Fold in chopped coriander, half the spring onion, half the chilli, if using, and lime juice. Cover and place in the fridge for 2 hours or overnight to chill.


Preheat a barbecue grill or chargrill on high. Drizzle the corn cob with ½ tbs oil and season. Cook on grill, turning occasionally, for 15 mins or until well charred. Set aside to cool slightly. Use a small serrated knife to cut down the side of the corn to release the kernels.


Meanwhile, toss the baby corn with garlic powder, paprika and remaining oil. Season. Cook on the grill, turning occasionally, for 5 mins or until charred and just tender.


Spread fetta mixture over a serving platter. Top with baby corn and sprinkle with corn kernels. Cut remaining lime half into wedges and squeeze over the baby corn mixture. Sprinkle with the coriander sprigs and remaining fetta, spring onion and chilli, if using. 

*Selected sites only.

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