Dan Hong’s Grilled Corn with Lime and Parmesan
Add originality to a Sunday barbecue with this spicy corn recipe, taken from Dan Hong's latest cookbook, 'Mr Hong'.
SEASONED CREAM
500 g (1 lb 2 oz) Japanese mayonnaise
500 g (1 lb 2 oz) sour cream
1½ tablespoons ground cumin
3 tablespoons shichimi togarashi
Whisk all of the seasoned cream ingredients together in a bowl until combined. Set aside in the fridge.
6 cobs of corn, each one cut into three pieces
2 limes, halved
1 bunch coriander (cilantro), leaves only
100 g (3½ oz) wedge of parmesan, for grating
Steam or boil the pieces of corn until tender. Put on a hot chargrill pan or barbecue and cook, turning three or four times, until the kernels are a little bit charred. Remove from the grill and stab one end of each piece of corn with a short cocktail skewer that has little handles.
Liberally brush each piece of corn with the seasoned cream and arrange them on a platter. Squeeze some fresh lime juice over the top, making sure each piece of corn gets some. Scatter with coriander and then use a microplane to grate a liberal amount of parmesan over the top. Eat.
HONG HACK: If you can’t get parmesan, substitute with any other hard parmesan-style cheese.
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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.