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Dinner with Rukmini
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Barbecued Corn with a Ginger, Peanut and Chilli Dressing
Introduction from Rukmini Iyer
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
Essential kit
You will need: a barbecue.
Method
In a large bowl, evenly coat the corn with the oil and sea salt flakes.
Mix together the peanut butter, coconut milk, lime juice, soy sauce, ginger, chilli and chives.
Once your barbecue is good and hot, cook the corn for 4–5 minutes on each side, turning as each side grills, until the whole cob is evenly charred to your liking.
Serve the grilled corn with the sauce alongside, and let people spoon the dressing over.
Cook indoors: Roast the corn in the oven for 45 minutes at 180°C fan/200°C/gas 6 and serve with the dressing as above.
Preview
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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
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