Long hot summer days and sweetcorn go hand in hand. Slather these beauties with chipotle mayo and load them up with parmesan, fresh mint and sweet paprika. Squeeze over lime juice and dig in.
Serves: 4-6
INGREDIENTS
4-6 fresh corn cobs, husks and silks removed and stems left on melted butter or oil for cooking
sea salt and ground pepper
parmesan for grating
2 tablespoons finely chopped fresh mint
sweet paprika for sprinkling
2 limes, halved
Chipotle mayo
½ cup sour cream
½ cup good-quality mayonnaise
1-2 tablespoons smoked chipotle sauce, or more to taste
1 clove garlic, crushed
METHOD
Chipotle mayo: Whisk all the ingredients together in a bowl.
Cook the corn cobs in a large saucepan of well-salted boiling water until just tender. Drain and set aside.
Lightly brush the corn with butter or oil and season with salt and pepper. Grill on the barbecue or in a sauté pan until charred in places.
Brush with chipotle mayo and grate over a generous layer of parmesan. Top with a little mint and a pinch of paprika. Squeeze over the limes just before eating.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.