Pizza Oven Corn on the Cob with TABASCO® BBQ Sauce & Manchego Cheese Cloud
If we didn’t have you at ‘cheese-cloud’, then ‘TABASCO® BBQ sauce’ should just about do it. This recipe cooked by award-winning author, broadcaster and ‘Vegelante’ Alice Zaslavsky is pretty much the most ‘extra’ way to eat a cob of corn. You’ll find endless uses for the TABASCO® BBQ sauce once you’re done with the corn. Use it to baste other chargrilled veggies or dip stuff in.
Ingredients:
4 corn cobs, in their husks
½ cup thick whole egg mayonnaise
25g Manchego cheese
¼ cup tomato sauce (ketchup)
¼ cup BBQ sauce
½ cup apple sauce
2 tablespoons maple syrup
1 – 2 teaspoons TABASCO® Original Red Sauce
½ teaspoon smoked paprika, plus extra for sprinkling
Method:
Preheat a pizza oven or chargrill or BBQ over high heat.
Pull back the husks of the corn and use a vegetable brush (or your fingers, really) to pull away the corn silks. Soak corn in well-salted water for at least 10 minutes to soften the husks and keep them from being incinerated before the corn cooks through.
Shake excess water off the corn and massage or brush on a little olive oil. Push the husks back onto the corn cob. Add corn in husks onto the barbecue on the diagonal and cook, turning every 5 minutes, for 30 minutes or until blackened. Stand for 10 minutes to cool and steam in their husks slightly.
Meanwhile for the Smokey Chipotle TABASCO® BBQ sauce. Combine all ingredients and season to taste.
Combine ¼ cup BBQ sauce and mayonnaise for dipping sauce, place into bowl. Pop another ¼ cup of the BBQ sauce into a small saucepan and warm slightly.
To serve, pull back the husks to reveal the corn cob. Brush with warmed BBQ sauce and finely grate over the cheese so that it looks like fluffy cloud-cover over the Andes. Scatter with chives, sprinkle over extra smoked paprika and serve with dipping sauce alongside.
Shortcut:
Cut corn cobs in half across the middle so that they’re smaller and more manageable to hold, then boil for 4-5 minutes until bright white. Make the sauce in the meantime. Grate over your cheese and sprinkle with chives.
Double Duty:
Cut the kernels off any of your leftover corn (even if it’s been cheesed and chipotled) and blitz together with a little cream and/or stock to make creamed corn – or even smoky chipotle corn soup, just add some good chicken stock!
Enjoy!
Join Dave Franklin and Lisa McCune on The Garden Hustle for more TABASCO® recipes on Channel Nine and 9NOW!
TABASCO® Original Red Sauce
The most versatile hot sauce. Enliven the flavour of every meal.
Available at your favourite grocery store. Visit Tabasco.com for more recipe inspiration.