Berbere style grilled street corn

Print Recipe

4 corn cobs


1 tbsp olive oil


2 tbsp coriander leaves, finely chopped, to serve


1 jalapeño, finely sliced into rounds, to serve


1 lime, cut into wedges, to serve


Berbere jalapeño cream


50g soured cream


50g mayonnaise


50g feta cheese, crumbled, plus extra to garnish


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1 tbsp Berbere spice rub, plus extra for sprinkling


1 jalapeño, deseeded and finely chopped


2 tsp finely chopped coriander stalks


1 tsp finely grated lime zest

Method

1. Heat a non-stick griddle pan on a medium-high heat. Rub the corn cobs with the oil and sprinkle with some salt and pepper. Place on the hot griddle and cook for 10-12 minutes, turning frequently, until cooked through and nicely charred in places.


2. While the corn is cooking, stir together all the ingredients for the Berbere jalapeño cream in a small bowl with 1/8th tsp salt.


3. Transfer the corn to a platter and brush liberally with the Berbere cream. Sprinkle over the remaining feta, coriander, jalapeño and a little more of the Berbere spice rub. Serve with the lime wedges alongside.

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