Ingredients
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4 polka dot corncobs, husks and silk removed
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25g (1/3 cup) finely grated parmesan
Coriander & lime aïoli
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65g (1/4 cup) whole-egg mayonnaise
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1/4 garlic clove, crushed
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1 tablespoon chopped fresh coriander
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1 teaspoon fresh lime juice
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Extra virgin olive oil, to serve
Method
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1Preheat a chargrill or barbecue on medium-high. Cook the corn, turning occasionally, for 15-20 minutes or until tender.
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2To make the aïoli, combine mayonnaise, garlic, coriander and lime juice in a small serving bowl. Season with salt and pepper.
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3Place the parmesan on a large plate. Roll the corn in the parmesan to coat. Drizzle over the oil and serve with the aioli.
Source: taste.com.au
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