:: CORN ::
- 4 ears fresh corn
- 60 mL Rufus Teague Touch O’ Heat BBQ sauce
- 10 parsley leaves, finely chopped
- Favuzzi Bologna herbal sea salt
:: TO SERVE ::
- Stonewall Kitchen cilantro lime aioli
BBQ CORN
SERVES 4
PREPARATION TIME - 15 MINUTES
PEEL THE CORN AND CUT THE EARS IN 3 PIECES. BOIL
IN A LARGE POT FOR 5 MINUTES, THEN REMOVE FROM
THE WATER, DRAIN AND PLACE ON PAPER TOWELS
FOR A FEW MINUTES.
BRUSH EACH PIECE OF CORN WITH BBQ SAUCE
AND PUT ON THE GRILL. GRILL FOR 1 MINUTE ON
EACH SIDE.
JUST BEFORE SERVING, SPRINKLE WITH BOLOGNA
SEA SALT AND PARSLEY. SERVE WITH STONEWALL
KITCHEN CILANTRO LIME AIOLI.
RT102
TOUCH O’ HEAT
BBQ SAUCE
RUFUS TEAGUE
375 ML
FA41
BOLOGNA HERBAL
SEA SALT
FAVUZZI
300 G
SK459
CILANTRO LIME AIOLI
STONEWALL KITCHEN
314 ML
FAVUZ Z I.CO M / O CTO B ER 2 0 1 6 / PAG E 3 5