Whole Grilled Corn with Miso and Lime Aioli and Basil

What is better than corn on the cob? Corn on the cob with this insane aioli. This is the perfect summer dish - we'd even say it's a summer essential - warmly welcomed at any barbecue or shaved off the cob and tossed through a salad. Plus, we've given you a tip on how to use the husks.

Recipe by Sabine Spindler - Featured in Cornersmith Salads & Pickles 


 4 corn cobs, in their husks
 1 tbsp olive oil, plus extra for drizzling
 1/4 tsp chilli sambal
 1 teaspoon aioli
 1 small handful of picked basil leaves 
 1 lime, cut in to wedges, to serve


Heat a barbecue to medium-high.

Remove the husks from the corn cobs; reserving them (see waste tip below). Remove the silky threads and place the cobs in a bowl. Add the olive oil, season with salt and pepper and toss until the cobs are evenly coated. 

Place the cobs on the barbecue and grill them, turning often for about 8-10 minutes, until golden brown all over. Remove from the heat and set aside to cool. 

In a small bowl, combine the chilli sambal and miso paste until smooth, adding a little lime juice to taste. Mix the aioli through, then check the seasoning. Cut the corn cobs in half, if you like, and place on a large plate. Evenly drizzle the remaining lime juice over the top, then the miso and lime aioli and some extra olive oil. Garnish with the basil leaves and serve with lime wedges. 

WASTE TIP: Don't throw out the corn husks! Grill them on your barbecue until charred and blackened, then keep them under vegetable oil to infuse for a few weeks. This will create a really sweet, corn-flavoured oil, which you can use in salad dressings, for cooking meat or vegetables, or when making your next mayonnaise.