Happy New Year! It may have been a wet Christmas, but one great thing about all that rain is that it certainly makes the veggies grow. One of the best rays of veggie summer sunshine is fresh corn. My favourite way of cooking corn this summer is by giving it a turn on the BBQ and serving it with a smoky garlic mayonnaise. The smoky garlic mayonnaise is also a nice flavour twist to add to a potato salad.
BBQ Corn with Smoky Mayonnaise
Corn cobs (husks on)
1 batch Garlic Mayonnaise (MM March 1, 2017*)
1 tsp smoked paprika
½ tsp ground cumin
Soak the corn cobs in a sink full of water for 10–15 minutes.
While you are soaking the corn, make up a batch of Garlic Mayonnaise*, or use ½ cup of bought mayonnaise with one small crushed clove of garlic added; stir in the smoked paprika and ground cumin. Set aside in the fridge.
Heat up the BBQ. If you are cooking over gas you want it set to medium high heat.
Cooking over wood or charcoal takes a little more effort, as you need to burn it down until you have some nice embers but no flame.
Place the corn cobs over the heat and cook for 15 to 20 minutes, turning every couple of minutes to make sure that they are evenly cooked. Wearing a pair of rubber gloves to protect your hands, peel off the husks. You can then place the corn back over the heat to get a bit of colour on the cobs, or serve as is.
You can cook the corn in the husks in advance and then husk when cold, reheating on the BBQ when you are ready to serve them to add the charring and a bit of BBQ flavour.
Serve the corn with the smoky mayonnaise.
*Find the Garlic Mayonnaise recipe online: localmatters.co.nz/blogs/2706-opinion-cuisine-cuisine-nicole-wilson-slow-and-steady-makes-best-mayo.html