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Grilled corn on the cob topped with crumbled feta cheese and home BBQ sauce
2024-07-31
https://www.metro.ca/userfiles/image/recipes/epi-mais-grille-12320.jpg
PT15M
PT25M
PT40M
In a small saucepan over very low heat, sweat the finely chopped onion in 30 ml of vegetable oil for 5 minutes, without browning it.Add the brow sugar and let cook for 2 minutes. Add the cola, tomato sauce, soy sauce and Worcestershire sauce. Reduce by half, which should take about 15 minutes at a low simmer.Add the mustard, apple cider vinegar and crushed chili. Season if needed. Let cool and set aside.Brush the corn on the cob with the remaining oil and add salt. Grill the corn on the BBQ over high heat, making sure to get a nice colour on all sides. Barbecuing the corn should take 8 to 10 minutes. Spread the corn on a large serving platter.Generously sprinkle with crumbled feta. Finish with dashes of BBQ sauce, zigzagging back and forth. Add chili powder and fleur de sel before topping with coarsely shredded fresh coriander.Source : Martin Juneau
4
5
1
5
5
BBQ sauce:
1/2 Spanish onion, finely chopped
75 mL vegetable oil
75 g brown sugar
100 mL cola
100 mL tomato sauce
25 mL soy sauce
5 mL Worcestershire sauce
20 mL yellow mustard
15 mL apple cider vinegar
5 mL crushed chili
12 cobs corn, hulled (ideally corn on the cob from Quebec)
200 g goat feta cheese or sheep, crumbled
8 sprigs of coriander, leaves only
salt, to taste
Fleur de sel, to taste
chili powder, to taste
Grilled corn on the cob topped with crumbled feta cheese and home BBQ sauce
4
Appetizers-Sides-Snacks
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
BBQ sauce:
-
1/2
Spanish onion, finely chopped
-
75 mL
vegetable oil
-
75 g
brown sugar
-
100 mL
cola
-
100 mL
tomato sauce
-
25 mL
soy sauce
-
5 mL
Worcestershire sauce
-
20 mL
yellow mustard
-
15 mL
apple cider vinegar
-
5 mL
crushed chili
-
12
cobs corn, hulled (ideally corn on the cob from Quebec)
-
200 g
goat feta cheese or sheep, crumbled
-
8
sprigs of coriander, leaves only
-
salt, to taste
-
Fleur de sel, to taste
-
chili powder, to taste
Preparation
In a small saucepan over very low heat, sweat the finely chopped onion in 30 ml of vegetable oil for 5 minutes, without browning it.
Add the brow sugar and let cook for 2 minutes. Add the cola, tomato sauce, soy sauce and Worcestershire sauce. Reduce by half, which should take about 15 minutes at a low simmer.
Add the mustard, apple cider vinegar and crushed chili. Season if needed. Let cool and set aside.
Brush the corn on the cob with the remaining oil and add salt. Grill the corn on the BBQ over high heat, making sure to get a nice colour on all sides. Barbecuing the corn should take 8 to 10 minutes. Spread the corn on a large serving platter.
Generously sprinkle with crumbled feta. Finish with dashes of BBQ sauce, zigzagging back and forth. Add chili powder and fleur de sel before topping with coarsely shredded fresh coriander.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
