Servings Prep Time Cook Time
6-8 10 minutes 30 minutes
Ingredients
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8 Jalapeno chillis
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1 dried Ancho chilli
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½ garlic clove grated
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1 tbsp red wine vinegar
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3 tbsp extra virgin olive oil
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1 tsp sea salt
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1 tsp smoked paprika
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6-8 large corn on the cobs
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a pinch of black pepper
Directions
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Skewer the jalapenos, then smoke and grill the fresh jalapenos in the Charlie Oven until they are completely black on the outside.Remove from the oven and cover for 5 minutes. Then remove the blackened skins and slice down the middle and spoon out the seeds. Then dice into tiny pieces.
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Cook the corn on the cobs whole in the Charlie Oven over a high heat (275°C) with the door closed. Open to turn over so that all sides get completely black on the outside. Once charred on the outside, remove and leave to cool down. Then, using a knife cut the kernels off the cob.
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Add the corn, chillis, olive oil, salt, paprika, pepper and vinegar to a large bowl and mix together.
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Leave to sit and let the flavours mix. Taste and adjust the seasoning as required.
Cooked in a Charlie Oven
This recipe is made for live-fire charcoal cooking. Here is the kit that nails it every time: