Charred corn. Cajun cream. Lime.
Serves 1
Directions
- 1Preheat a BBQ grill to medium-high heat. Bring a pot of salted water to the boil.
- 2Blanch the corn for 3–5 minutes or until bright yellow, then drain well and pat dry.
- 3Place a frying pan on the BBQ hot plate or flat section. Add the butter, cream cheese and cream, then whisk until smooth.
- 4Stir through the Cajun spice, salt and coriander. Bring to a gentle simmer, then move the pan to a cooler part of the BBQ to keep warm.
- 5Grill the corn for 2–3 minutes on each side or until lightly charred.
- 6Add the corn to the pan and toss to coat in the sauce.
- 7Stir through the chives and chilli (if using). Squeeze over the juice of ½ the lime and mix through.
- 8Serve hot, with the remaining lime cut into wedges alongside.
Ingredients
- 4 corn cobs, cut in half and cleaned
- 40 g butter
- 150 g cream cheese, softened
- 300 ml thickened cream
- 1 tbsp Cajun spice
- 0.5 tsp salt
- 1 tbsp coriander, chopped
- 0.5 tsp chilli flakes or finely chopped fresh chilli (optional)
- 1 lime
- 1 tbsp chives, chopped
Equipment
BBQ grillpotfrying panBBQ hot platewhisk
Related recipes
Homemade Beef-Style Bouillon Mix
American · Soup
Creamy Potato & Hamburger Soup
American · Soup
White Bean and Cabbage Soup with Potatoes
American · Soup50m
Crock Pot Broccoli Cheese Soup
American · Soup
Bacon Cheddar Gnocchi Soup
American · Soup
Five Guys Cajun Fries
American · Soup
Creamy Cheesy Hamburger Potato Soup
American · Soup
Panera Bread's Broccoli Cheddar Soup
American · Soup
Tomato Soup with Grilled Cheese Croutons
American · Soup
Perfect Fall Soup
American · Soup
Dirty Cajun Orzo
American · Soup
Stuffed Pepper Soup
American · Soup