This is one of my favourite barbecued vegetable recipes: hot grilled sweetcorn spicy mayo, parmesan and coriander – delish!
Makes: 8 Pieces
INGREDIENTS
4 sweetcorn cobs, husks and silks removed
½ cup good-quality egg mayonnaise
2 teaspoons chipotle or Tabasco sauce
2 cloves garlic, crushed
1 cup freshly grated parmesan
2 tablespoons finely chopped coriander
vegetable oil
cayenne pepper or ground paprika, for sprinkling over
sea salt and ground pepper
EQUIPMENT: 8 short metal skewers.
METHOD
Cook the corn in boiling water until just cooked but still with a little bite. Drain well and cut into 2 or 3 pieces, then push onto skewers. Whisk the mayonnaise, chipotle or Tabasco sauce and garlic 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 vegetable oil and cook, turning frequently, until lightly charred on all sides. Brush generously with mayonnaise and sprinkle with parmesan and coriander. Dust with a little cayenne pepper or ground paprika, and salt and pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.