This charred sweet corn dish is seasoned with chipotle chili flakes and served in a feta and sour cream dressing. It is made in an outdoor wood-fired oven, but you can also use a conventional oven.
Method
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The oven must be fired up to a good roasting temperature of approx. 250-260C, with plenty of live flames, but not a roaring pizza temperature.
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Take one of the heads of corn and hold it firmly, one end down, on a cutting board. Use a sharp knife to cut down and skim off the corn kernels. You need to get a feel for how deep to cut – too shallow and you’ll waste corn, too deep and you could end up with woody bits. Pick up the kernels – they will no doubt have spread far and wide – and put them in a large baking dish. Repeat with the other heads of corn. Pour the oil over, add chilli flakes and season with salt and pepper. Stir well to mix.
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Make the dressing by putting most of the feta in a large bowl (one big enough to mix the corn through when it’s cooked). Add the sour cream, spring onions, garlic and most of the coriander and mix. (Reserved feta and cilantro will be used as a garnish.) Set the dressing aside while you roast the corn.
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Roast the corn near the embers so that the corn gets a blast of good, strong heat. Roast for about 20-25 minutes or until nicely charred in places, then slide out the pan and turn the whole thing around a few times to make sure it cooks evenly.
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Pour the corn into the bowl with the dressing, scraping in little caramelized bits too – they’ll add bags of flavor. Stir well to mix, then pour into a serving dish. Sprinkle the rest of the feta and coriander over.
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Serve while warm or let cool to room temperature. It keeps well in the fridge for up to 3 days, but let it come back to room temperature before serving for maximum flavour.
