BBQ Corn
Preparation - 15 min
Ingredients
Serves 4
- 4 ears fresh corn
- 60 mL Rufus Teague Touch O’ Heat BBQ sauce
- 10 parsley leaves, finely chopped
- Favuzzi Bologna herbal sea salt
To serve
- Stonewall Kitchen coriander and lime aioli
Preparation
- Peel the corn and cut the ears in 3 pieces.
- Boil in a large pot for 5 minutes, then remove from the water, drain and place on paper towels for a few minutes.
- Brush each piece of corn with BBQ sauce and put on the grill. Grill for 1 minute on each side.
- Just before serving, sprinkle with Bologna sea salt and parsley. Serve with Stonewall Kitchen coriander and lime aioli.
