Ingredients
- 2 ears of corn
- 1 teaspoon light oil (rapeseed for me)
- Pinch of sea salt
- 1 fresh lime (optional)
- 1 knob of butter (optional)
Peri-Peri style dry rub
- ¼ teaspoon dried chilli flakes
- ½ teaspoon garlic powder
- ½ of your favourite mixed dry rub (mine is Jerk or Old Bays!)
- ½ teaspoon paprika
Method
- Take the husk off the corn, leaving the stem intact and wash in cold water. Dry and drizzle with oil rubbing it all over the corn.
- Make the peri-peri dry rub by mixing all the spices (you can double up the seasoning and save half for next time).
- Sprinkle and spread the spices all over the corn and into all the gaps so that it is coating all of the corn.
- Heat a griddle pan or and barbeque until it is very hot, put the corn on high heat. Turn it every 3 minutes until cooked on all sides, approximately 10-12 mins.
- Serve piping hot with a squeeze of fresh lime and knob of butter! You will make corn like this all the time!
TIPS:
You can use this corn to make corn and cherry tomatoes salsa, it’s insanely good as a side at a barbeque! Serve with lots of fresh coriander and lime.
The Peri-peri style dry rub is delicious on meat and fish. Use it on salmon, chicken legs, prawns or used in a spicy burger! You get the idea, put it on everything.
