Cheese-cloud corn cobs with apple chipotle BBQ sauce

Posted On February 7, 2023

These cheesy glamorous cobs are slathered in apple chipotle BBQ sauce!

ABC Melbourne Saturday breakfast presenter and Foodie Tuesday regular Alice Zaslavsky shared this recipe on Drive with Raf Epstein.

The recipe is extracted from In Praise of Veg by Alice Zaslavsky, published by Murdoch Books.

Ingredients

1.Preheat a chargrill pan or barbecue on high heat.
2.Pull back corn husks, leaving them attached; pull away corn silks. Submerge corn in well salted water for at least 10 minutes.
3.Shake excess water from husks, then brush a little oil on them.
4.Pull husks back over cobs; place on barbecue and cook, turning every 5 minutes, for 15-20 minutes, or until husks are blackened. Set aside for 10 minutes.
5.Combine sauce ingredients; season to taste.
6.To make a dipping sauce, mix ¼ cup (60ml) of the sauce with mayonnaise. Place another ¼ cup (60ml) of sauce in a small saucepan; warm slightly. (The recipe makes 2¼ cups; the rest will keep in an airtight container in the fridge for up to 1 month.)
7.When corn is ready, pull back husks, brush with warmed barbecue sauce and grate cheese over.
8.Scatter with chives; serve with dipping sauce.

Posted 1h ago1 hours agoTue 7 Feb 2023 at 5:49am, updated 34m ago34 minutes agoTue 7 Feb 2023 at 6:53am