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Cooking with Tallyrand

RECIPE BBQ - corn cobs cajun on husk

12

Corn cobs just lend themselves to the bbq, what better vegetable is there for throwing on the barbie? it doesn't soften and fall through the bars, it doesn't easily burn and the flavour develops so wonderfully when bbq'd, especially when it takes on that slightly blackened look

This recipe is a definate for when showmanship is required at BBQ time. It not only taste spectacular but looks the part too. You will need fresh corn cobs still on the husk (with the leaves etc still attached)

For my other bbq recipes click on the links below

bbq recipe - corn cobs, mexican spiced http://www.dawlish.com/article/details/75
bbq recipe - corn cobs, on the husk http://www.dawlish.com/article/details/169
bbq recipe - doner kebabs http://www.dawlish.com/article/details/50
bbq recipe - stuffed mackeral with gooseberries http://www.dawlish.com/article/details/51
bbq recipe - chicken, tandoori styled http://www.dawlish.com/article/details/77
bbq recipe - hanger steak http://www.dawlish.com/article/details/170
bbq recipe - sauce, riata http://www.dawlish.com/article/details/78
bbq recipe - sauce, cooked bbq http://www.dawlish.com/article/details/171
bbq recipe - sauce, chimmichurri http://www.dawlish.com/article/details/60
bbq recipe - bbq'd ice cream cone http://www.dawlish.com/article/details/80

 

corn cobs - on the husk 6 pc
cajun spice   sq
mascarpone 150 ml
butter 25 gm
garlic clove 1 pc
lime wedges 6 pc
  1. soak the corn cobs in lightly salted water for at least 30 minutes (this will prevent burning when placed on the bbq, and help cooking them via steaming)
  2. place onto the bbq and cook for approx 10 - 15 minutes, turning them every 3-4 minutes
  3. when cooked; and remember you are more heating them than cooking them), remove from the heat and allow to cool slightly
  4. while cooling, melt the butter and add it to the marscapone in a large bowl, along with the sliced or chopped garlic clove. Season it with salt and freshly milled pepper (can be thinned down with a little milk if preferred)
  5. take the corn cobs and pull the husks from the pointed end all the way back to the thick end, leaving them displayed out like a fan
  6. tip the bowl of sauce slightly and dip the pointed end of the corn cobs in as much as possible (coating as much of them as possible)
  7. place onto a serving dish and sprinkle with the cajun spice
  8. serve while still hot, with any extra mascarpone on the side and lime wedges

chef notes