BARBECUED CORN ON THE COB WITH SEAWEED BUTTER
YUMI STYNES “T his uses seaweed from Mum’s home country Japan, with an Aussie spin.”
6 corn cobs, husks removed shichimi togarashi, to serve (optional) black and white sesame seeds, to serve (optional)
SEAWEED BUTTER
2 single-serve packets nori seaweed (about 10g total) 100g butter, room temperature zest of ½ lemon ¼ tsp salt 1 To make the seaweed butter, add seaweed to a very dry, clean food processor and blend into tiny flakes. Add butter, lemon zest and salt and give it one last whiz, then scrape it into a small serving bowl. Cover with cling wrap and refrigerate until needed. (This can be done up to 5 days in advance.) 2 When you’re ready to cook your corn, get the barbecue nice and hot. 3 Lay corn cobs out on the barbecue chargrill plate and cook for about 30 mins, rotating the cobs about 60° every 5 minutes or so. At this point the corn should look charred in places and have taken on a vivid, shiny, deeper yellow colour (it looks duller when not cooked). Don’t sweat the details too much – the corn is pretty forgiving and tastes good even after some terrible neglect. Transfer corn to a heated plate and cover with foil to keep warm. 4 When ready to serve, use a knife to spread the seaweed butter all over the cooked corn, working quickly. Sprinkle with shichimi togarashi and/or sesame seeds, if you like, and serve immediately.