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Dinner with Rukmini
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Barbecued Corn with Sage and Pine Nut Butter
Introduction from Rukmini Iyer
This is – if I say so myself – an inspired way to dress crisp grilled corn. Crunch from the pine nuts, sage warmed through by the melting butter – a bit like your favourite ravioli dressing, albeit on a different carb.
Ingredients
Essential kit
You will need: a barbecue.
Method
In a large bowl, evenly coat the corn with the oil and 1 teaspoon of sea salt flakes.
Mix the butter, pine nuts, sage leaves, garlic and ½ teaspoon of sea salt flakes, and set aside.
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.
Spread the sage and pine nut butter over the corn as soon as it comes off the barbecue, and serve hot.
Cook indoors: Roast the corn in the oven for 45 minutes at 180°C fan/200°C/gas 6 and dress with the butter 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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