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Beston’s Char-Grilled Corn with Eschalots and Chilli Recipe

Beston’s Char-Grilled Corn with Eschalots and Chilli Recipe

One of the best ways to enjoy Beston’s super fresh corn on the cob is to grill it until charred to perfection and combine with a few simple ingredients to give it a flavour punch. Perfect for BBQ’s, a side dish or to take along on a picnic as this can be enjoyed hot or cold.

Ingredients

6 ears of Beston Market Farm Fresh corn, husks removed
1 Beston Market Farm Fresh red chilli, de-seeded and finely chopped
2 Beston Market Farm Fresh eschalots, finely sliced
2 Beston Market Farm Fresh cloves of garlic, crushed
1 tbsp Pendleton Kitchen olive oil, for brushing
sea salt & cracked black pepper
squeeze of lime juice

Method

Heat a grill tray or BBQ on high heat. Brush the corn all over with the olive oil and grill, until charred on all sides, turning often.

Remove from heat and set aside until cool enough to handle. Remove corn kernels into a large bowl.

In a large fry pan over medium heat, use remaining olive oil and gently fry the eschalots, garlic and chilli until soft. Add the corn to the pan and toss to combine. Squeeze a bit of lime juice over and season with sea salt and cracked black pepper.

Serves 4-6

beston-grilled-corn-1

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Beston’s Char-Grilled Corn with Eschalots and Chilli

Ingredients

  • 6 ears of Beston Market Farm Fresh corn, husks removed
  • 1 Beston Market Farm Fresh red chilli, de-seeded and finely chopped
  • 2 Beston Market Farm Fresh eschalots, finely sliced
  • 2 Beston Market Farm Fresh cloves of garlic, crushed
  • 1 tbsp Pendleton Kitchen olive oil, for brushing
  • sea salt & cracked black pepper
  • squeeze of lime juice

Instructions

  1. Heat a grill tray or BBQ on high heat. Brush the corn all over with the olive oil and grill, until charred on all sides, turning often.
  2. Remove from heat and set aside until cool enough to handle. Remove corn kernels into a large bowl.
  3. In a large fry pan over medium heat, use remaining olive oil and gently fry the eschalots, garlic and chilli until soft. Add the corn to the pan and toss to combine. Squeeze a bit of lime juice over and season with sea salt and cracked black pepper.
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Carolyn Murphy

Carolyn Murphy

Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!

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