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Parmesan Grilled Corn With Nutty Salsa Verde

Recipe

Sweet, charred corn on the cob smothered in a delicious hazelnutty salsa verde.

Serves: 4 | Prep time: 5 mins | Cooking time: 20 mins

British | Side | MOB

Ingredients

  • 20g Fresh Parsley
  • 20g Fresh Coriander
  • 10g Fresh Mint
  • 2 Red Chillies
  • ½ Red Onion
  • 50g Hazelnuts
  • 2 Garlic Cloves
  • 2 tbsp Red Wine Vinegar
  • 6 Corns On The Cob
  • 30g Parmesan
  • 2 tsp Sugar
  • Salt
  • Pepper
  • Olive Oil

Method

  1. Finely chop the parsley, coriander, mint, red chilli, red onion and hazelnuts and mince the garlic. Transfer to a mixing bowl.
  2. Add the red wine vinegar, sugar and 200ml olive oil. Season with salt and pepper and stir to combine. Set aside.
  3. Heat a griddle pan or BBQ until hot.
  4. Rub the corn with olive oil and season with salt and pepper. Grill for 12 to 15 mins, turning regularly until lightly charred and cooked through.
  5. Plate up the corn and grate over the parmesan. Top with the nutty salsa verde then serve and enjoy!