23 April 2012
recipe: bbq corn with basil and parmigiano reggiano
Corn is given a makeover as Marc Kinvig’s ultimate BBQ accompaniment.
In the latest issue of Denizen magazine (in store now), chef Marc Kinvig, who helms the kitchen at Takapuna Beach Café, introduced us to his delicious brussels sprouts salad, a recipe hot on his radar for the winter months ahead. Here, he shares with us the secrets behind another of his go-to dishes – BBQ corn with basil and parmigiano reggiano.
BBQ corn with basil and Parmigiano reggiano
2 garlic cloves
1 tablespoon cider vinegar
5 basil leaves
40ml lemon juice
100ml olive oil (I prefer No 29)
Salt and pepper
Peel the corncobs. Grill until they are tender and go golden brown. In a bowl add garlic, ensuring that it is chopped as small as possible. Add lemon juice and vinegar, then whisk in the olive oil to create your dressing. Finally, chop basil and add it into the dressing. Baste corn in the dressing, and then roll each corncob into freshly grated parmigiano and serve.