This is one of my favourite barbecued vegetable recipes – hot grilled sweetcorn slathered with spicy mayo, Parmesan and coriander – delish!
INGREDIENTS
4 sweetcorn, husks and silks removed
½ cup mayonnaise
1-2 teaspoons chipotle sauce or Tabasco sauce
1 clove garlic, crushed
1 teaspoon lime juice
1 cup freshly grated Parmesan cheese
2 tablespoons finely chopped coriander
To cook
8 short wooden skewers
vegetable oil
sea salt and freshly ground pepper
cayenne pepper or ground paprika for sprinkling
lime wedges
METHOD
Cook the corn in boiling water until just cooked but still with a little bite. Drain well and cut into two pieces then push onto skewers.
Whisk the mayonnaise, chipotle or Tabasco sauce, garlic and lime juice in a bowl and set aside.
Combine the Parmesan and coriander in a separate dish.
Preheat a barbecue or ridged grill until very hot.
Brush the corn with oil and cook, turning frequently, until lightly charred on all sides. Brush generously with mayonnaise and sprinkle with the Parmesan and coriander. Dust with a little cayenne pepper or ground paprika and sea salt. Serve with lime wedges. Makes 8 pieces
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!