Grilled Corn Cobs & Aioli Potatoes
Over the summer, my veggie patch has seen the addition of a couple of rows of corn. Freshly picked corn has a wonderful flavour and if you come across a roadside stall, I recommend you stop and purchase someDelicious though fresh corn is, the following recipe will add just a hint of complementary flavours to the finished dish.
I like to steam the corn for a few minutes to partially cook it before grilling. Add garlic to the water that is steaming the corn: this will soften both the texture and flavour of the garlic. Grilling the corn caramelises its juices, and this adds a whole new dimension of flavour. Trim cobs to allow for the maximum flat area on the hot plate.
- 6-8 trimmed corn cobs
- 1 clove garlic
- 2 teaspoons prepared mustard
- 1 tablespoon chopped chives (or teaspoon dried chives)
- 1 lemon, juiced
- 3 tablespoons olive oil
Using the blade of a knife, squash steamed garlic clove into a paste. If necessary, finely chop garlic. Combine olive oil, garlic,
lemon juice, chives and mustard in a bowl and mix well. Heat a lightly oiled barbecue plate and add corn cobs. Grill until golden brown, turning cobs frequently.
To serve, place grilled corn in a large bowl and drizzle oil mixture over the top.
Aioli Potatoes
In this recipe there are a couple of ways to cheat: you can use tinned potatoes, or you can cut corners on the aioli preparation
by adding a little garlic to an already prepared, good quality egg mayonnaise. Not traditional I know, but the taste is amazing!
Combine mayonnaise and garlic ahead of time to allow the garlic flavour to infuse with the mayonnaise.
- 1large tin potatoes, well drained
- 1 cup good quality mayo
- 1 clove garlic, finely grated
Cook potatoes on an oiledgrill plate for a couple of minutes until they turn a nice golden brown. A handy hint to stop your spuds tumbling off the grill is to cut them in half. Place grilled potatoes into a bowl, add the garlic-infused mayo into another bowl, hand forks around to everyone and enjoy!
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