Instructions
- Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
- View Grill Skill for setting up your Premium Gas Barbecue for Direct Cooking
- Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
- View Grill Skill for setting up your Weber Q for Direct Cooking
- Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).
- View Grill Skill for setting up your 57 cm Kettle for Direct Cooking
- Prepare your barbecue for direct cooking over medium-high heat (240°C-260°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C
- Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire™, set the temperature to 270°C and preheat.
- Lightly coat the corn with olive oil and season all over with salt and pepper.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the corn over direct medium-high heat, with the lid closed, for 12 minutes, quarter turning every 3 minutes or until the kernels are golden.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the corn over direct medium-high heat, with the lid closed, for 12 minutes, quarter turning every 3 minutes or until the kernels are golden.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the corn over direct medium-high heat, with the lid closed, for 12 minutes, quarter turning every 3 minutes or until the kernels are golden.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Grill the corn over direct medium-high heat, with the lid closed, for 12 minutes, quarter turning every 3 minutes or until the kernels are golden.
- Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush. Grill the corn over direct medium-high heat, with the lid closed, for 12 minutes, quarter turning every 3 minutes or until the kernels are golden.
- Remove the corn from the barbecue and leave to cool slightly. In a medium bowl, combine the mayonnaise, sour cream, lime juice, grated parmesan, finely chopped coriander and red onion. Stir to combine.
- Carefully cut the kernels off the corn cobs. Add the kernels to the mayonnaise mix and stir. Pour the corn into a serving bowl. Top with the crumbled feta, a dusting of smoky hot paprika, sliced jalapenos and finish with fresh coriander.
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