- 4 cobs sweet corn
- 400 g free-range chicken breast, cut into small chunks
- ½ cup chopped mint
- 1 x 5 cm piece fresh ginger, chopped
- 2 cloves garlic, chopped
- 1 fresh chilli, chopped
- 1 T olive oil, plus extra for rubbing
- ½ cup Cooks’ Essentials sticky soy-and-ginger glaze
- For the coconut-and-coriander dip, blend
- 1 x 400 ml can coconut milk
- 6 white salad onions, sliced
- ¼ cup chopped coriander
- sea salt and freshly ground black pepper, to taste
Remove the outer husks of the corncobs, as well as the silken fibres, and reserve. Boil the corn for a few minutes then cover the husks with hot water, leaving to soak for 10 minutes.
Blend the chicken, mint, ginger, garlic and chilli, until all the ingredients are incorporated. Carefully run the blade of a sharp knife down the side of each corncob to remove the kernels. Fold into the stuffing mixture.
Place a large pan over a medium-high heat. Add the olive oil and, when warm, add the chicken and corn mixture. Using a spatula, break apart the mixture as it cooks to form a coarse-textured stuffing.
Add the sticky soy-and ginger glaze, and mix well. Cook for 5 minutes, or until the mixture is evenly coated and well coloured. Remove from the heat.
To assemble: Shake the husks to remove any excess water. Spoon the stuffing mixture into one of the reserved husks and top with another, using a thin piece to fasten at each end. Repeat until all the mixture is used.
Place a ridged pan over a high heat. Rub the outer surface of the corn parcels with a little olive oil and place in the pan. Or, do this over hot coals outside.
Cook until each side is almost transparent and charred. Serve warm on a large platter, with the coconut-and-coriander dip on the side.
Per serving: 1991.2 kJ, 27.4 g protein, 24.2 g fat, 32.8 g carbs