VEGGIE RECIPE

Creamed Charcoal Corn

INGREDIENTS

8 ears of corn, husks and silk removed
3 tablespoons EVOO
1.5 cups heavy cream
1 tablespoon miso
Fresh chives and basil
Chanterelle mushrooms (if chanterelle mushrooms aren’t available, substitute your favourite wild mushroom or just shiitakes)

Equipment:
Barbecue

- Feeds 4 -

HOW TO MAKE IT

1. Blister the ears of corn on a grill above hot coals, turning occasionally, until most of the kernels are dark brown and caramelised.

2. Cut the roasted kernels from the cob in to a small camp oven. Scrape the pulp from the cobs with the tip of a spoon and add to the corn. Pour in the cream and miso and allow the cream to thicken with the corn and miso over the coals, stirring occasionally.

3. While the corn and cream bubbles away, place a cast iron pan directly on the coals (or a high heat). Add a drizzle of olive oil to the pan and add the mushrooms to cook. Season with salt.

4. Top the miso creamed corn with roasted mushrooms and finish with fresh cut chives and basil.