Asado - Dirty Corn

Overview

Dirty corn. Proper fire. Big flavour.

• Cook time: 15-20 Mins
• Skill level: Beginner
• Serves: 3

Dirty corn. Proper fire. Big flavour.

Corn on the cob cooked directly over the charcoal on the Bertha Asado until it's beautifully charred, smoky and caramelised, then loaded with spicy lime butter, Parmesan, chilli and fresh coriander.

This is exactly what the Asado is made for.

No kitchen required. Just charcoal, fire and something seriously good to put over it.

Method

1. Get the Asado fired up

Build a good charcoal fire in the Bertha Asado and allow it to develop a strong, even heat with plenty of glowing embers.

2. Make the dirty corn

Rub the corn all over with butter and season with salt and pepper.

Place directly over the hottest part of the grill. Cook for around 12–15 minutes, turning regularly, until the corn is tender and heavily charred all over. Don't be afraid of getting it properly blackened in places — that's where the flavour comes from.

Add the bacon strips and cook until crispy.

3. Make the coating

Mix the softened butter, mayonnaise, lime zest and juice, smoked paprika, chilli powder and garlic together.

Chop the bacon and spring onion, then coat a wooden board in parmesan.

4. Get it dirty

Remove the corn from the grill and immediately brush generously with the spicy butter mixture. Roll in the Parmesan, bacon and spring onion.

Finish with another squeeze of lime and a little extra chilli if you like it hot.

Serve immediately while the corn is smoky, buttery and still sizzling hot.