Air-Ovened Corn-On-The-Cob with Green Cayenne and Corn Sauce

[Alberta Louise]

Air-ovened Corn-On-The-Cob with Green Cayenne and Corn Sauce

Prepare 4 ears of corn. Wash the corn throughly. Leave the husk on and disregard the silky bit. Trim the tip of the corn and prepare and trim the pulled back foliage of the husk to fit the roaster pan keeping the husk intact with the corn which will eventually give a smoky effect. We are not looking to remove the husk.  Add a thin film of canola oil or olive oil for the ears of corn to roast at 250C degrees for 15 minutes. The reason why we air-oven is the finished product tastes like popping corn.

Prepare the sauce:

Spanish garlic, 3-4 cloves minced

Spanish onion, 3 medium, finely diced

Spanish spices, 1 tbsp

2 large green capsicum, wash, deseed and cut ‘Chinese style’ in bitesize squares

Cook for 10-15 minutes at 180-200 degrees in a skillet or a heavy-bottomed pan with a lid to trap all the juices.

Sauteed garlic, onion, 3-4 fresh pointy green cayenne chillies

Next make the sauce: 1tbsp Arrowroot mixed with 4tbsp of water

This makes the glaze for the last 5 minutes of cooking time.

Back to the capsicums turn the heat down and add the zest and juice of 1 lime. Salt to taste. Use a generous splash of Umeboshi vinegar. In Australia the Umeboshi vinegar is non-salty. Add Chilli white pepper to taste and a pinch of dried oregano. Turn the heat up and cook for a further 10 minutes at 200C degrees. The capsicums by now should look caramelised. Take a few ribs of the air-ovened corn from the cooked corn and add it to the sauce. Lastly add in the arrowroot sauce and stir.

Plate up: 2 ears of corn per person. 4tbsps of sauce per serving of corn. Serve immediately. Garnish with toasted sesame seeds and fresh minced cilantro (coriander). Sprinkle red pepper on top of the corn or white pepper with chilli on top of the corn. Add 1 teaspoon of plant-based butter. Can sprinkle on plant-based parmesan cheese.

Second Recipe: Riblets. Mexico (Elotes)