RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

• 4 Coles corn cobs
• 1 Tbsp. KEEN’s Chilli Powder
• ½ Tbsp. coriander seeds
• 1 tsp cumin seeds
• 1 tsp caraway seeds
• 1 tsp. garlic powder
• 1 ½ tsp. salt
• 100gm Ballantyne Spreadable Unsalted Butter, room temperature
• *Little Lucifer Smoking Wood Chips Savoury Herb

METHOD:

• Add the coriander, cumin and caraway seeds to a small dry saucepan and place over a low-medium heat. Toast spices for approximately 2-3 minutes or until aromatic, tossing frequently to avoid burning. Transfer to a mortar and pestle and pound into a powder. Add in the KEEN’s Chilli Powder, garlic powder and salt and mix to combine. Taste and adjust seasoning if desired.
• Peel back the husks of the corn toward the base of the cobs, bring together and tie in a small knot. **These can be removed but they make it easy to BBQ, and to eat.
• Place the butter in a small bowl with the harissa spice mix and mix well to combine. Using a pastry brush, apply the butter liberally onto the corn cobs, reserving any leftover harissa butter for basting.
• Heat a BBQ grill plate or fire on high (**Using Little Lucifer) and place corn to cook for approximately 10 minutes, turning and basting until corn is tender and charred. Remove from BBQ and brush with any remaining harissa butter. Serve hot.