CHARGRILLED CORN WITH BATCH NO.5 CHIPOTLE MAYO
Sweet, smoky and just the right amount of messy. Charred corn is slathered in smoky BBQ butter, drizzled with batch No.5 Chipotle Mayonnaise, sprinkled with Manchego and finished with a squeeze of fresh lime. It’s the side dish that usually steals the show.
Notes from the Kitchen
Blanching the corn before it hits the grill keeps it juicy on the inside while helping you achieve that perfect char on the outside. Don’t be afraid to let the kernels catch a little colour—it’s where all the flavour lives. Finish with the lime just before serving to brighten everything up and let the chipotle mayo do the heavy lifting.
Meet the Chef
Michael Gawlik
With over a decade of experience across foodservice, manufacturing and culinary innovation, Michael Gawlik knows what it takes to create food that delivers every single time. Passionate about bold flavours, practical techniques and products that work hard in professional kitchens, Michael combines chef-led creativity with real-world experience to develop recipes that are simple to execute but big on impact. His philosophy is straightforward: great food doesn’t have to be complicated—it just has to taste incredible.
Ingredients
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1 tbs smoked paprika
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1 ½ tsp onion powder
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1 ½ tsp garlic powder
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1/8 tsp chipotle powder (ground)
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¼ cup + 2 tbs brown sugar
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1 tsp sea salt
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1 ½ tsp black ground pepper
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½ cup salted butter, softened
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4 corn cobs
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Salt, to taste
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batch No.5 Chipotle Mayonnaise
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Manchego cheese
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Lime cheeks
Method
01
To make the BBQ compound butter: In a small bowl, mix together the smoked paprika, onion powder, garlic powder, chipotle powder, brown sugar, sea salt and black ground pepper until well combined.
02
Take 1 ½ tablespoons of the spice mix and add it to the soften butter in a small bowl and mix until well combined. Refrigerate butter until set.
03
To make the chargrilled corn: Firstly, prep the corn by pulling back the husk to expose the corn completely.
04
Fill a large pot with water and bring it to a boil. Using a pair of tongs, add the corn cobs to the pot and boil for approximately 4 minutes, then place it in a bowl of ice water.
05
Preheat the char grill to high and let it heat for 10 minutes. Place the corn on the grill and cook, turning often, until charred all over.
06
Brush softened compound butter over the warm corn and season with sea salt.
07
To assemble: Drizzle chargrilled corn with batch No. Chipotle Mayonnaise. Sprinkle over finely grated Manchego cheese and serve with a lime cheek.
