BBQ BABY CORN WITH COFFEE MOLEby Shannon Bennett

Serves 4

Ingredients:

Baby corn

• 8 baby corn
• pot of water
• salt
• Binchotan charcoal

Corn puree

• 2 whole large corn
• 500ml light chicken stock
• salt
• 1 Volluto capsule

Method:

Baby corn

• Bring a pot of water to boiling point, add pinches of salt until water is salty.
• Blanch baby corn whole for 4-5 minutes. Refresh in ice water till chilled.
• Prepare Binchotan charcoal, once charcoal is burning red hot charcoal is ready.
• Barbecue the corn until coloured and remove the husk from the baby corn, ensure the corn is tender, the charcoal flavour will also penetrate into the corn.
• Salt the corn and serve.

Corn puree

• Take 2 whole large corn and remove the corn kernels with a serrated knife.
• Place the corn kernels into a pot with light chicken stock and bring to the boil, simmer it for 1 hour with lid on, until the corn kernels are tender. Strain the remaining stock from the pot and set aside for use.
• Place corn kernels into a kitchen blender. Blend with a pinch of salt while gradually adding the remaining liquid until it forms a thick puree.
• Use a Nespresso machine to extract a Nespresso Volluto shot. Fold the corn purée through coffee.
• Salt to taste.
• Set aside ready to use.

To Serve

Place corn at a diagonal angle on plate with the coffee mole served on its side.

Hints and Tips

The fibres can be left on the baby corn as it is edible and adds a textural difference to the dish. If you don’t have access to Binchotan charcoal substitute for a BBQ or a char-grill pan.