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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
