Mexican grilled corn

18分 · 4人分

Boiled first, then grilled, so the kernels cook through while the outside still chars. Grated parmesan is the closest stand-in for cotija.

材料

• 4 cobs Sweetcorn cobs
• 4 tbsp Mayonnaise
• 2 tbsp Sour cream or plain yoghurt
• 40 g Finely grated parmesan
• 1 tsp Paprika or Korean chilli powder
• 1 piece Lime
• 10 g Unsalted butter
• 10 g Coriander, chopped
• 1 pinch Salt

作り方

1. Husk the corn, keeping the stem as a handle, or push a bamboo skewer into one end.
2. Boil the cobs in salted water for about 6 minutes, then drain them thoroughly.
3. Mix the mayonnaise with the sour cream and half the lime zest.
4. Grill the corn over charcoal or in a dry cast-iron pan, turning for 6 to 8 minutes until patchily charred.
5. Brush with butter, then coat each cob in the mayonnaise mixture while still hot.
6. Roll in the grated cheese, dust with chilli powder and coriander, and squeeze lime over before eating.

Mexican street corn →