Long hot summer days and sweetcorn go hand in hand. Slather these beauties with chipotle mayo and load them up with parmesan, fresh mint and sweet paprika. Squeeze over lime juice and dig in.
Serves: 4-6
INGREDIENTS
4-6 fresh corn cobs, husks and silks removed and stems left on melted butter or oil for cooking
sea salt and ground pepper
parmesan for grating
2 tablespoons finely chopped fresh mint
sweet paprika for sprinkling
2 limes, halved
Chipotle mayo
½ cup sour cream
½ cup good-quality mayonnaise
1-2 tablespoons smoked chipotle sauce, or more to taste
1 clove garlic, crushed
METHOD
Chipotle mayo: Whisk all the ingredients together in a bowl.
Cook the corn cobs in a large saucepan of well-salted boiling water until just tender. Drain and set aside.
Lightly brush the corn with butter or oil and season with salt and pepper. Grill on the barbecue or in a sauté pan until charred in places.
Brush with chipotle mayo and grate over a generous layer of parmesan. Top with a little mint and a pinch of paprika. Squeeze over the limes just before eating.
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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.