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
- Finely chop the parsley, coriander, mint, red chilli, red onion and hazelnuts and mince the garlic. Transfer to a mixing bowl.
- Add the red wine vinegar, sugar and 200ml olive oil. Season with salt and pepper and stir to combine. Set aside.
- Heat a griddle pan or BBQ until hot.
- 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.
- Plate up the corn and grate over the parmesan. Top with the nutty salsa verde then serve and enjoy!