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Barbecued Corn + Red Onions with Corn Purée

Barbecued Corn
  • 4 servings
  • Prep - 15 mins
    Cooking - 1 hour 10 mins
  • Total - 1 hour 25 mins
Barbecued Corn

This Barbecued Corn + Red Onions with Corn Purée from Gill Meller shows off the sweetness and simplicity of charred corn. Served alongside a sweet corn purée and barbecued onions, this dish will have you wanting more!  

Servings: 4
Preparation: 15 mins
Cooking: 1 hour 10 mins

Ingredients

  • 1 large knob of butter.
  • 1 tablespoon extra-virgin.
  • olive oil, plus extra for grilling.
  • 1 onion, thinly sliced.
  • 2 thyme sprigs, leaves stripped.
  • 6 corn-on-the-cobs, papery husks stripped.
  • 400 ml (14fl oz) vegetable stock or chicken stock.
  • 2 red onions, quartered, skin on and root intact.
  • salt and freshly cracked black pepper.

Directions

1. Heat the butter and olive oil in a medium heavy-based pan over a low heat, until it starts to bubble. Then, add the sliced onion, the thyme leaves and a little salt and pepper. Turn down the heat to low and cook gently, stirring regularly, for about 15 minutes, until the onion is soft. Using a sharp knife, remove the kernels from two of the corn cobs. Add these to the onions, then add the stock.

2. Simmer the contents of the pan for 25 minutes, until the stock has reduced by about half and the corn is tender. Tip the softened corn into a jug and use a stick blender to purée until smooth. Alternatively, place in a food processor or blender and blitz. Taste and adjust the seasoning if necessary.

3. Light your barbecue, or place a griddle pan over a medium heat. The onions and corn need to cook through, so you don’t want the heat too hot – your barbecue is ready when you can hold your hand over the grilling rack for only 1–2 seconds.

4. Place the quartered red onions on a baking tray with the remaining corn cobs, season with salt and pepper and drizzle over a little olive oil. Place the corn and the onions on the barbecue grill bars or on your griddle. Cook, turning regularly, for 25–30 minutes or until the corn and onions are tender and blistered. Remove to a plate and set aside.

5. To serve, spoon a little corn purée on each plate, then add a piece of barbecued corn and a few onion wedges. Serve straight away with hunks of good bread.


Note

This Barbecued Corn + Red Onions with Corn Purée from Gill Meller shows off the sweetness and simplicity of charred corn. Served alongside a sweet corn purée and barbecued onions, this dish will have you wanting more!

Ingredients

  • 1 large knob of butter.
  • 1 tablespoon extra-virgin.
  • olive oil, plus extra for grilling.
  • 1 onion, thinly sliced.
  • 2 thyme sprigs, leaves stripped.
  • 6 corn-on-the-cobs, papery husks stripped.
  • 400 ml (14fl oz) vegetable stock or chicken stock.
  • 2 red onions, quartered, skin on and root intact.
  • salt and freshly cracked black pepper.

Directions

1. Heat the butter and olive oil in a medium heavy-based pan over a low heat, until it starts to bubble. Then, add the sliced onion, the thyme leaves and a little salt and pepper. Turn down the heat to low and cook gently, stirring regularly, for about 15 minutes, until the onion is soft. Using a sharp knife, remove the kernels from two of the corn cobs. Add these to the onions, then add the stock.

2. Simmer the contents of the pan for 25 minutes, until the stock has reduced by about half and the corn is tender. Tip the softened corn into a jug and use a stick blender to purée until smooth. Alternatively, place in a food processor or blender and blitz. Taste and adjust the seasoning if necessary.

3. Light your barbecue, or place a griddle pan over a medium heat. The onions and corn need to cook through, so you don’t want the heat too hot – your barbecue is ready when you can hold your hand over the grilling rack for only 1–2 seconds.

4. Place the quartered red onions on a baking tray with the remaining corn cobs, season with salt and pepper and drizzle over a little olive oil. Place the corn and the onions on the barbecue grill bars or on your griddle. Cook, turning regularly, for 25–30 minutes or until the corn and onions are tender and blistered. Remove to a plate and set aside.

5. To serve, spoon a little corn purée on each plate, then add a piece of barbecued corn and a few onion wedges. Serve straight away with hunks of good bread.
Note