Vibrant and delicious, this barbecued corn with fetta recipe makes for a great side dish when entertaining. Flavoured with herbs and a chilli butter, it is truly delicious.
Serves88
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
6 long red chillies (150g total)
2½ tbs olive oil, divided
220g unsalted butter, at room temperature
1 tbs fresh lime juice
1 tbs finely grated lime zest
8 corn cobs, husks pulled back to expose the corn kernels, silks removed
100g Coles Brand Australian Fetta
¼ cup coarsely chopped fresh coriander
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat a barbecue on high heat. Toss the chillies with ½ tbs of the oil and barbecue for 6-8 mins or until charred all over and soft. Transfer to a chopping board, remove the stem (and remove seeds if a less spicy flavour is desired) and coarsely chop the flesh. In a bowl, mix the chillies, butter, lime juice and lime zest. Season to taste with sea salt flakes and freshly ground black pepper.
Step 2
Use a thin length of husk to tie the husks back, if desired. Coat corn with remaining 2 tbs of oil and season with sea salt flakes. Transfer to barbecue and cook, turning as needed, for 12 to 14 mins, or until corn is blackened in spots and cooked through. Brush corn with chilli butter. Transfer to a platter.
Step 3
Grate the fetta over the corn. Sprinkle with coriander.
8 corn cobs, husks pulled back to expose the corn kernels, silks removed
100g Coles Brand Australian Fetta
¼ cup coarsely chopped fresh coriander
Description
Vibrant and delicious, this barbecued corn with fetta recipe makes for a great side dish when entertaining. Flavoured with herbs and a chilli butter, it is truly delicious.
Method
Step 1
Preheat a barbecue on high heat. Toss the chillies with ½ tbs of the oil and barbecue for 6-8 mins or until charred all over and soft. Transfer to a chopping board, remove the stem (and remove seeds if a less spicy flavour is desired) and coarsely chop the flesh. In a bowl, mix the chillies, butter, lime juice and lime zest. Season to taste with sea salt flakes and freshly ground black pepper.
Step 2
Use a thin length of husk to tie the husks back, if desired. Coat corn with remaining 2 tbs of oil and season with sea salt flakes. Transfer to barbecue and cook, turning as needed, for 12 to 14 mins, or until corn is blackened in spots and cooked through. Brush corn with chilli butter. Transfer to a platter.
Step 3
Grate the fetta over the corn. Sprinkle with coriander.
