Juicy, sweet corn on the cob always signifies summer for me, and when slathered in the following combo it’s hard to only eat one.
INGREDIENTS
8 fresh corn cobs, husks removed
Black Garlic Mayo (see recipe below)
parmesan for grating
small handful parsley, finely chopped
1 long red chilli, finely chopped
Black Garlic Mayo
2-3 cloves black garlic
½ cup mayonnaise
METHOD
Cook the corn in boiling salted water until tender. Drain well.
Brush with Black Garlic Mayo then top with a generous grating of parmesan and scatter over the parsley and chilli. Makes 8 cobs
Black Garlic Mayo: Take the garlic out of its skin and mash with a fork until smooth. Stir into the mayonnaise. Makes ½ cup
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.