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.
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.