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
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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.