John Myers
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BBQ Corn with Bean Jam
The perfect bbq corn with bean jam recipe with a picture and simple step-by-step instructions.
BBQ corn
- 6 Sweet corn on the cob
- 1 liter Water
- 750 ml Milk
- 3 tsp Sugar
- 3 tsp Salt
- Herb butter
Bean jam
- 1 small Canned kidney beans
- 2 Fresh onions
- 2 Garlic cloves
- 150 g Salami
- 1 piece Dried chilli
- 1,5 tbsp Tomato paste concentrated three times
- Ground cumin, coriander, salt, pepper,
- 1 tsp Olive oil
BBQ corn
- Mix the milk, water, sugar and salt in a large saucepan! Clean the corn a little and let it simmer for 20 minutes in the milk / water mixture on a low level! The milk gives the corn a great aroma!
- Preheat the grill in the oven to 190 ° C and grill the corn on a baking sheet, turning it often, otherwise it will burn! Can of course also be prepared deliciously on a charcoal grill! Serve with herb butter.
Bean jam
- Dice the garlic and salami onions and sauté in the olive oil until the onions are translucent. Then add the chopped chilli pepper. Deglaze the whole thing with the canned bean water and bring to the boil.
- Dice the tomatoes and add them together with the beans! Let everything simmer for 20 minutes. Season to taste with the spices.
- Using the hand blender, process everything into puree and add the tomato paste. Best served warm!
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