How good is corn? I'm seriously in love with it at the moment! I made this as a side dish for a footy gathering last week (footy is back - huzzah!) and it was demolished. The charred flavour blends well with the sweet pops of corn, and the smooth creamy sauce just finishes it off perfectly with a hint of chili from those jalapenos. We're heading into winter here in Melbourne so I didn't bother getting the bbq going, I just did these on the grill pan!
Serves 4
Prep: 10 minutes
Cook: 20 minutes
Ingredients:
4 corn on the cob, husk attached
Olive oil spray
3 tbsp kewpie mayo (any mayo will work but this is my favourite!)
1/2 cup sour cream
1 tbsp Adobo sauce (I used some of the sauce from my chipotles in adobo, an amazing Mexican staple that's now available at the supermarket!)
1 tsp cumin
1/4 cup grated cheddar or manchego cheese (grate a bit extra for the top)
2 cloves garlic, crushed
Sea salt & black pepper
1/2 bunch coriander, leaves picked
1 green jalapeno, sliced
1 lime cut into quarters
Method
To prepare the corn, carefully peel away the husks but keep them attached at the stalk. There will be strands of silk inside - remove these and discard. Then carefully bunch together the husk. I tied mine with some kitchen string to make a sort of handle for the corn. Perfect!
Heat a bbq grill or grill pan until very hot.
Spray the corn with oil and place on the grill. Let them cook for about 15-20 minutes, turning occasionally (use the husk handle!) until the kernels are bright yellow and charred in some places. If you're indoors you might want to open a window or risk your smoke detector making itself known!
Meanwhile, combine the mayo, sour cream, adobo sauce, cumin, grated cheese, garlic, salt, pepper and half the coriander in a bowl. Mix well until it has a smooth consistency.
Once the corn is done, remove it to a plate and spoon over the Mexican crema. Top with extra grated cheese, coriander and jalapenos and enjoy!
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