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.
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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.