Sharyn Cairns
“Fresh corn charred beautifully in the husk is unbeatable,” says Lance Cameron. “I serve it with avocado mousse, finely grated Grana Padano, Aleppo pepper and lots of fresh citrus to boost the flavour. It’s one of my favourite dishes.”
Ingredients
Avocado mousse
Method
Main
1.For avocado mousse, process ingredients in a blender until smooth or mash with a fork. Season to taste, cover directly with plastic wrap and refrigerate until required.
2.Heat a barbecue to high. Barbecue corn, turning occasionally, until husks are black and kernels are tender (30-35 minutes). Set aside to cool briefly, then cut off kernels and transfer to a serving bowl. Add lime juice and herbs, season to taste and toss to combine. Spoon dollops of avocado mousse on corn, scatter with Grana Padano and Aleppo pepper, and serve.
Aleppo pepper, a mild dried chilli, is available from Turkish grocers; if it’s unavailable substitute another ground chilli.
Drink Suggestion: Sauvignon blanc from the Yarra Valley, such as a 2016 Out of Step Sauvignon Blanc. Drink suggestion by Jimmy Tantsis-Hall
Notes
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%