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
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.