Nothing shouts summer more than this recipe by Mr Hong – Grilled Corn With Lime & Parmesan. So turn the BBQ on now.
Serves 4-6
INGREDIENTS
Seasoned Cream
500 g (1 lb 2 oz) Japanese mayonnaise
500 g (1 lb 2 oz) sour cream
11⁄2 tablespoons ground cumin
3 tablespoons shichimi togarashi
Other
6 cobs of corn, each one cut into three pieces
2 limes, halved
1 bunch coriander (cilantro), leaves only
100 g (31⁄2 oz) wedge of parmesan, for grating
METHOD
Seasoned Cream
Whisk all of the seasoned cream ingredients together in a bowl until combined. Set aside in the fridge.
Other
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.
Try Mr Hong’s Best Burger recipe here.
Recipe and image from Mr Hong by Dan Hong (Murdoch Books) $49.99 available now.
