Juicy, sweet corn on the cob always signifies summer for me, and when slathered in the following combo it’s hard to only eat one.
INGREDIENTS
8 fresh corn cobs, husks removed
Black Garlic Mayo (see recipe below)
parmesan for grating
small handful parsley, finely chopped
1 long red chilli, finely chopped
Black Garlic Mayo
2-3 cloves black garlic
½ cup mayonnaise
METHOD
Cook the corn in boiling salted water until tender. Drain well.
Brush with Black Garlic Mayo then top with a generous grating of parmesan and scatter over the parsley and chilli. Makes 8 cobs
Black Garlic Mayo: Take the garlic out of its skin and mash with a fork until smooth. Stir into the mayonnaise. Makes ½ cup
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.