CAJUN STYLE CHARRED CORN BY COAST N SMOKE
This simple dish packs a lot of flavours and it’s quick and easy to add some pizzazz to a midweek dinner. We selected the Winki-POP Dust from our range to use as the spice base but the South West, The Rip, Zeally Seasoning, Drop-in Jerk or The 13th Apostle would all be equally as good to use. Winki-POP Dust has a Cajun-inspired flavour which is why we chose it.
DIRECTIONS
Step 1: Prep the corn by removing the husks and washing it under running water. Then place in a large bowl and cover with water to soak for an hour before grilling.
Step 2: For the seasoning, add the Winki-POP Dust to a small bowl and pour in some of the olive oil. Mix well, and continue to add olive oil til you get a consistency you can baste onto the corn.
Step 3: Once the corn has soaked, remove it from the water. This is also a good time to preheat the BBQ or grill to a medium heat.
Step 4: Place the corn on the grill and cook for 10 - 15 minutes. Turning to ensure even cooking.
Step 5: Now baste the corn with the Winki-POP Dust/olive oil mix. Generously coat all sides of the corn and cook for a further 5 minutes or until nicely charred.
Step 6: After 5 minutes, remove from the BBQ/grill and serve.
Serving Suggestion: Eat a whole corn cob on the side or slice off the cob and use it in a delicious salsa. Top with some melted butter, chopped fresh large red chilli and spring onion for that extra flavour hit.
Wallington's Local Pantry
Supporting small businesses and homemade producers is what we're all about and is the primary focus of the Wallingtons Local Pantry.
Customers can expect everything to be locally sourced with a focus on having a large vegan and gluten-free section. The Local Pantry also aims to be as plastic-free as possible. We stock a wide range of brands and provide a diverse selection of products from across the Bellarine Peninsula. From larger local producers to small scale locals who are wanting their first retail outlet to supply their community.
