Corn With Nori Miso And Pico De Gallo

Ingredient

4 corn cobs, peeled

Nori Miso Butter:
175g unsalted butter
40g white miso
2 nori sheets, toasted
1tbs toasted sesame seeds
1cm piece of fresh ginger, microplaned

Pico di Gallo:
2 ripe Roma tomatoes, deseeded and diced
1/4 red onion, finely diced
1 garlic clove, minced
1/2 bunch fresh coriander - roughly chopped
10 rounds or pickled jalapeños
50ml lime juice
1 tbs Red Island extra virgin olive oil
Salt and pepper

Method

Place a cake rack over your gas hob. Place the corn cob straight over the open flame on top of the cake rack. Char them on all sides.

For the miso butter crush the nori sheets into fine pieces. Then simply add all of the ingredients together in a small pan and warm through, stirring the miso through the butter. Keep warm until you’re ready to serve.

For the pico di gallo, simply mix all of the ingredients together in a bowl and season well with salt and pepper.

Warm the corn up in the oven when you’re ready to serve.

Top with the miso butter, pico di gallo salsa and some fresh coriander.

Recipe by Andy Allen