Matt Moran’s Barbecued Baby Corn side dish

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Matt Moran shares his crowd pleaser side dish that’s sure to impress.

If you’re looking for a people pleaser to grace the table at your next family gathering, or even just looking for a new way to invent meat-and-three-veg – look no further.

This delicious barbequed baby corn dish will be your new go-to.

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Barbequed Baby Corn with Dill and Pine Nuts

Serves 4 as a side


Barbeque items:

  • 2 tablespoon pine nuts
  • 2 Corn Cob – kernels only – blanched
  • 3 table spoons coarsely chopped dill
  • 2 lime finely grated zest and juice
  • 2 tablespoon vegetable oil
  • 2 tablespoon olive oil
  • 240g baby corn

Sriracha Dressing:

  • 2 Tablespoon mayonnaise
  • ½ Teaspoon Tabasco sauce
  • ¾ Teaspoon Sriracha Sauce
  • Lime juice


  1. Pre-heat barbeque
  2. Heat a small frying pan over a medium heat and add in the pine nuts and dry-roast, shaking the pan often, for 2-3 minutes until golden brown, then take out of the pan and place into a bowl to cool. Add in the blanched corn kernels, dill and lime zest and season.
  3. To make the dressing, mix the mayonnaise, Tabasco, sriracha and lime juice in a bowl, until it combines and season to taste.
  4. Combine the baby corn with the olive oil in a mixing bowl, season to taste with salt and pepper and place onto the pre-heated grill, cook for 3-4 minutes until golden brown and tender.
  5. Place the cooked baby corn into a mixing bowl and combine with the sriracha dressing, season to taste, place the baby corn onto a serving plate and top with the corn kernels, dill and pine nuts.

Matt Moran will be cooking live on stage at the 2021 Good Food & Wine Show kicking off in Sydney from Friday, June 25 to Sunday, June 27, followed by Perth, Brisbane and Melbourne in the coming months.

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