On the Coals Mexican Style Street Corn I Kasai Grills | Recipe by sousvidetools.com
On the Coals Mexican Style Street Corn I Kasai Grills
- SERVES: 4
4 corn on the cobs, husks still on
4tbsp butter, melted
2tsp chilli flakes
2tsp coriander seeds
120g Wensleydale cheese, grated
Zest 1 lemon
Zest 1 lime
Small bunch coriander, chopped
1 garlic clove, minced
50g crispy onions
150g Softened Butter
At it’s best when it’s freshly picked and in seasoned, this incredibly sweet Mexican style sweet corn is a massive hit on the Kasai Grill. Our brand ambassador Tommy Banks has put his stamp on this BBQ favourite.
Over hot coals toast the coriander seeds and chilli flakes, for about 4 minutes, until the pan starts to smoke. Remove and crush in a pestle and mortar. Set aside.
Next, in a bowl, combine the yoghurt, mayonnaise, cheese, lemon and lime zest, coriander and garlic. Whisk until fully combined and set aside.
Wrap the corn in tin foil and cook on the grill for 10 minutes. After this time remove from the foil and brush with the softened butter, return to the grill, rolling every minute until a golden colour is achieved. With a hot grill this should only take 4 to 5 minutes.
Serve on a platter and top with your cheesy yoghurt mixture.