This is one of my favourite barbecued vegetable recipes – hot grilled sweetcorn slathered with spicy mayo, Parmesan and coriander – delish!
INGREDIENTS
4 sweetcorn, husks and silks removed
½ cup mayonnaise
1-2 teaspoons chipotle sauce or Tabasco sauce
1 clove garlic, crushed
1 teaspoon lime juice
1 cup freshly grated Parmesan cheese
2 tablespoons finely chopped coriander
To cook
8 short wooden skewers
vegetable oil
sea salt and freshly ground pepper
cayenne pepper or ground paprika for sprinkling
lime wedges
METHOD
Cook the corn in boiling water until just cooked but still with a little bite. Drain well and cut into two pieces then push onto skewers.
Whisk the mayonnaise, chipotle or Tabasco sauce, garlic and lime juice in a bowl and set aside.
Combine the Parmesan and coriander in a separate dish.
Preheat a barbecue or ridged grill until very hot.
Brush the corn with oil and cook, turning frequently, until lightly charred on all sides. Brush generously with mayonnaise and sprinkle with the Parmesan and coriander. Dust with a little cayenne pepper or ground paprika and sea salt. Serve with lime wedges. Makes 8 pieces
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
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.