Cook Along with Chef Deniz: Whole Roasted Chilliwack Corn

Whole Roasted Chilliwack Corn With Chorizo Xo Sauce, Herbs, Feta Crema And Chicharrones

Yields: 2 portions.

Ingredients:

• 2 corn in the cob
• 2 stalk green onions
• 30ml cilantro leaves
• 50ml chicharrones, crushed coarsely
• 10ml tajin spice, optional
• For the XO;
  • 100ml fresh chorizo
  • 3 shallots, sliced thin
  • 5 garlic clove, minced
  • 15ml fresh ginger, minced
  • 50ml soy sauce
  • 50ml fish sauce
  • 1 lime, juiced
  • 25ml sherry vinegar, or Chinese black vinegar
  • 5 sprigs of thyme
  • 3 spring onions, sliced thin
  • 50ml shaoxing wine, or dry white wine
  • 50ml chicken stock, optional
  • 300ml grape seed or vegetable oil
• For Feta Crema
• 100ml crumbled feta
• 50ml sour cream, or yoghurt

Instructions:

• Heat up a grill grate, or a grill, and start cooking the corn with all the husks on, turning occasionally. In a medium sized pot heat vegetable oil to 200F. Crumble the chorizo finely and fry for 15 minutes. In a separate pan reduce soy sauce, chicken stock, wine, sherry vinegar by half, season with lime juice. To the chorizo pot add shallots, thyme, garlic, ginger and fry further 5-7 minutes and everything is golden brown. Strain the solids and add to the reduced aromatics pot and bring up to a boil and cook until almost dry.
• Incorporate 100ml of the frying oil to the XO solids, whisk to combine.
• In a food processor whip feta with sour cream until smooth. After roasting corn in the cob for 15 minutes or so, peel the outer layer and lightly char the kernels on the grill.
• You can serve the corn whole garnished with green onion, cilantro, XO sauce, feta crema, crushed chicharrones and tajin spice. Or you can slice the corn into 1" rounds and garnish with the same condiments.

Prep Time: 10 Minutes

Cook time: 35 Minutes