Spiced corn with red cabbage slaw

Spiced corn with red cabbage slaw

By
From
Taste of Australia
Serves
4
Prep
15 mins
Cooking time
15 mins
Photographer
Stuart Scott

Although this slaw is not strictly Portuguese in influence, it goes really well with Piri piri spatchcock, as does the corn, which mirrors the spiced flavours of the piri piri.

Ingredients

Quantity Ingredient
4 whole corn cobs with husks and silks

Spiced butter

Quantity Ingredient
2 teaspoons sweet paprika
2 teaspoons dried thyme
2 teaspoons mustard powder
1/2 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon salt
40g butter, melted

Red cabbage slaw

Quantity Ingredient
60g slivered almonds, toasted
1/4 small red cabbage, shredded
4 spring onions, sliced
4 radishes, cut into thin matchsticks
125ml buttermilk
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
1 tablespoon poppy seeds
salt, to taste
freshly ground black pepper, to taste

Method

  1. Preheat a barbecue to hot.
  2. Carefully roll back the corn husks (but do not remove them) and remove the silk. Soak the corn cobs with their husks in water while you prepare the spiced butter.
  3. Combine the spiced butter ingredients in a small bowl. Drain the corn and brush with the spiced butter. Carefully pull the husks back over the cob, keeping the butter in place, to prevent them from burning. Place on the barbecue and reduce the heat to medium–high. Cook for 15 minutes or until tender, turning several times to cook evenly. Pull the hood down if you have a hooded barbecue. (Alternatively you can roast in a 200°C oven for 15 minutes.)
  4. For the red cabbage slaw, combine the almonds, cabbage, carrot, spring onion and radishes in a medium bowl. Whisk together the buttermilk, vinegar, maple syrup and poppy seeds in a small bowl. Season to taste with salt and pepper, pour over the cabbage mixture then serve with the spiced corn.

Wine

  • If eating this with the Piri piri spatchcock, stick with the gewürztraminer or dolcetto recommended for that recipe, which work well with these flavours, too.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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