Recipe – Bob Hart’s Roasted Chilli Corn
Ingredients
| For the Chilli Mayonnaise | For the Corn |
| 4 whole chillies from a can of chillies in adobo sauce | As many corn cobs (with husks) as you need |
| 8-10 tbsp good quality mayonnaise | A generous slab of parmesan cheese |
| 2 tbsp sour cream |
* Recipe courtesy of Heat & Smoke by Bob Hart
Directions
Step 1 – Remove any stems from the chillies and then finely chop, seeds and all. Add a spoonful or two of the adobo sauce, then combine with the mayonnaise and sour cream and set aside.
Step 2 – Peel back the husks of the corn, leaving them attached to the cob. Remove and discard any silk from the cobs. Finely grate a generous amount of parmesan cheese and set aside.
Step 3 – Using a hot grill set for direct grilling, position the cobs – neither oiled not seasoned on this occasion – on the grill, perpendicular to the grill bars, and with the husks protruding from the hood when you lower it.
Step 4 – After a minute and a half, raise the hood, turn the cobs through a quarter of a turn by twisting the ponytails, and lower the hood. Do this each minute for about 6 – 8 minutes, or until the cobs are golden and flecked with blackened kernels. Lift the cobs off the grill and onto a platter.
Step 5 – To serve the corn, brush each hot cob with the chipotle mayo and sprinkle with the parmesan.
And no, don’t think too hard about it before you have tasted it. Because you are about to be amazed…
Vale Bob Hart – 10/12/1943 – 21/04/2025
