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Parmesan-crusted corn with coriander & lime aioli

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 4 polka dot corncobs, husks and silk removed
  • 25g (1/3 cup) finely grated parmesan

Coriander & lime aïoli

  • 65g (1/4 cup) whole-egg mayonnaise
  • 1/4 garlic clove, crushed
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon fresh lime juice
  • Extra virgin olive oil, to serve


  • 1
    Preheat a chargrill or barbecue on medium-high. Cook the corn, turning occasionally, for 15-20 minutes or until tender.
  • 2
    To make the aïoli, combine mayonnaise, garlic, coriander and lime juice in a small serving bowl. Season with salt and pepper.
  • 3
    Place 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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