SMOKY GRILLED CORN
SERVES 4-6 AS A SIDE
10 corn cobs, husks removed,
silk reserved 2 red capsicums 2 tbs olive oil 500g thick Greek-style yoghurt
1/4 cup (60ml) chilli oil 2 garlic cloves, finely chopped 1 bunch oregano, leaves
picked, torn Sunflower oil, to shallow-fry
Heat a chargrill pan or barbecue to high heat. Brush corn and capsicums with oil and grill, turning occasionally, for 15 minutes or until charred. Set aside to cool slightly, then slice kernels from cobs. Place half the kernels in a bowl and fold through yoghurt, chilli oil, garlic and oregano. Peel capsicums and thinly slice.
Heat 1cm sunflower oil in a deep frypan over high heat and add corn silk. Cook for 1 minute or until crisp. Remove with a slotted spoon and drain on paper towel.
Spoon yoghurt mixture onto a serving plate. Scatter with remaining corn kernels, capsicum and fried corn silk to serve.