Dan Hong’s Grilled Corn with Lime and Parmesan
Add originality to a Sunday barbecue with this spicy corn recipe, taken from Dan Hong's latest cookbook, 'Mr Hong'.
SEASONED CREAM
500 g (1 lb 2 oz) Japanese mayonnaise
500 g (1 lb 2 oz) sour cream
1½ tablespoons ground cumin
3 tablespoons shichimi togarashi
Whisk all of the seasoned cream ingredients together in a bowl until combined. Set aside in the fridge.
6 cobs of corn, each one cut into three pieces
2 limes, halved
1 bunch coriander (cilantro), leaves only
100 g (3½ oz) wedge of parmesan, for grating
Steam or boil the pieces of corn until tender. Put on a hot chargrill pan or barbecue and cook, turning three or four times, until the kernels are a little bit charred. Remove from the grill and stab one end of each piece of corn with a short cocktail skewer that has little handles.
Liberally brush each piece of corn with the seasoned cream and arrange them on a platter. Squeeze some fresh lime juice over the top, making sure each piece of corn gets some. Scatter with coriander and then use a microplane to grate a liberal amount of parmesan over the top. Eat.
HONG HACK: If you can’t get parmesan, substitute with any other hard parmesan-style cheese.
This is an edited recipe extract from renowned Sydney chef, Dan Hong’s, latest cookbook, 'Mr Hong', which is available now from all good bookstores, RRP $59.00. Published by Murdoch Books.
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126
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