Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Barbecued Corn with a Ginger, Peanut and Chilli Dressing
Introduction
One of the most popular recipes in The Green Roasting Tin is the Indonesian gado-gado – crunchy potatoes with an addictive peanut, coconut and chilli sauce. It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob – and joy, it did! This is now a summer staple. Make double the dressing for your own private consumption.
Ingredients
| corn on the cob | |
| olive oil | |
| sea salt flakes | |
| crunchy peanut butter | |
| coconut milk | |
| lime juice | |
| soy sauce | |
| fresh ginger, finely chopped/grated | |
| fresh red chilli, finely chopped | |
| fresh chives, finely chopped |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
