On a trip to the South Coast of NSW I had a dish at a Mexican bar called The Ruse. It was so delicious that on returning home I immediately set to work to create something in its honour. I am not going to lie, this dish is messy and should be served with plenty of paper towels, but it is delicious and worth it.
Serves 4 as a side dish.
1/4 large red onion, sliced as thinly as possible
40 ml apple cider vinegar
1/2 tsp salt
1 tsp sugar
4 Cobs of corn, husks removed and cobs cut in half
1 tbls chipotle sauce
100g Danish feta
1 small handful coriander leaves
1. Place the red onion, apple cider vinegar, salt and sugar in a small bowl. Stir to combine and set aside.
2. Heat a BBQ grill plate or grill pan on medium high heat.
3. Place the corn cobs on the grill plate and rotate every few minutes until the corn cobs are charred.
4. Put the charred corn cobs on a platter and drizzle over the chipotle sauce, crumble over the feta and top with the coriander leaves.