Charred Corn with Ricotta Salata & Umami

Charred Corn with Ricotta Salata & Umami
Beef Umami Tartare Reading Charred Corn with Ricotta Salata & Umami 1 minute Next Anchovies with Umami Butter & Cucumber


3 corn on the cob
1 handful coriander
100g Ricotta salata
3 tsp UmamiPapi Chilli Oil
1 pinch salt flakes
1 pinch pepper
1 extra virgin olive oil


  1. Heat your cast iron grill pan on high heat with a drizzle of EVOO.
  2. While the pan is heating up, peel your fresh corn.
  3. Your pan should be very smokey at this point, add your corn to the pan and drizzle with more EVOO and flaky salt and char for a few minutes on each side.
  4. Once your corn is charred and beautiful, remove for serving.
  5. Add your charred corn to a serving plate.
  6. Drizzle UmamiPapi Chilli Oil all over the top whilst your corn is still hot so it absorbs all the gorgeous umami flavour.
  7. Microplane your ricotta salata generously over the corn.
  8. Roughly chop your coriander and sprinkle from a height to get an even coverage over the corn.
  9. Season with salt & pepper.
  10. Enjoy!