Charred sweetcorn with a trio of toppings

By: Nikki and Jordan Shearer

Masterchef NZ runners up Nikki and Jordan Shearer continue to impress us with their easy-to-make recipes, such as this one for charred sweetcorn with a trio of toppings.

Charred -sweetcorn

Serves 4-6

Sweetcorn is one of our favourite summer vegetables, and this recipe is set to impress with little effort. When picking sweetcorn, the husks should be green, unblemished and fit snugly. Corn in the husk will keep fresher and for longer. Prepare the spreads in advance and keep in your fridge to bring out at a moment’s notice for a quick snack or accompaniment to a barbecue.

All spreads will keep in the fridge for up to 1-2 weeks. The Chipotle Cream has a good spicy kick to it so spread as much or as little as you can handle. We like charring our corn on the barbecue or griddle pan to add the gorgeous colour.

Edamame, Pea and Mint Puree ingredients

  • 30g butter
  • 1 small shallot, sliced
  • ½ cup baby peas
  • ½ cup edamame
  • Handful of mint, roughly chopped
  • 3 Tbsp olive oil
  • Pinch of salt


  1. In a small frying pan, melt butter and saute shallot until soft.
  2. Bring a saucepan of salted water to the boil and blanch peas and edamame for 3 minutes until tender. Drain.
  3. Add all ingredients together and process in a food processor or with a stick blender until ingredients form a rough paste. Add a touch more olive oil if needed.
  4. Refrigerate until ready to use.

Chipotle Cream ingredients

  • 2 chipotle peppers (we use the canned chipotle peppers in adobo sauce)
  • ¹/³ cup sour cream
  • 2 Tbsp mayonnaise
  • ½ tsp ground cumin
  • ¼ tsp ground coriander


  1. Process all ingredients with a stick blender until smooth.
  2. Refrigerate until ready to use.

Truffle Butter ingredients

  • 70g butter, room temperature
  • 1 tsp black truffle oil
  • 1 Tbsp finely chopped italian parsley
  • Truffle salt to serve (optional)


  1. Beat together butter and truffle oil with a fork until well mixed.
  2. Stir through parsley.
  3. Refrigerate until ready to use, but always serve butter with the corn at room temperature.


  • 4-6 ears of sweetcorn


  1. Remove husk from sweetcorn, stripping off any silky threads hanging to the cob.
  2. Cut each cob into 4 pieces.
  3. In a pot of boiling water, blanch the cob pieces for approximately 3-4 minutes.
  4. Drain the corn and then char on a barbecue or griddle pan until coloured.
  5. Serve corn on a big platter with spreads and truffle salt.

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