Recipe: Ripe Deli's Mexican corn

Get amongst the Mexican corn from Ripe deli. Photo / Sally Greer

Food: Following on from last week's Mexican-themed dish, we bring you Ripe Deli's infamous Mexican corn. These make great appetisers or snacks and are a perfect, finger-licking good finger food.

Mexican seasoning

Serves 6
Makes ½ a cup
3 tbsp
Paprika
3 tsp Garlic powder
3 tsp Onion powder
1 tsp Chilli flakes
3 tsp dried Mexican oregano
(if you cannot get Mexican oregano, dried
Or fresh oregano can be used)
1½ tsp sweet
Smoked paprika
1 tsp Salt
1 tsp freshly ground black pepper

Method
In a small bowl mix together all the ingredients. Store in a jar with a tight fitting
lid.
Sprinkle this tasty flavour booster on the Mexican soup, the refried beans and
The Mexican corn or rub it onto beef, chicken or pork kebabs and grill on the BBQ.
If you don't like it hot just leave out the chilli flakes.
Garlic and onion powders can usually be found at the supermarket in the spices
Aisle.

6 Corn cobs, husks on
Pinch of salt
¾ cup (70g) Parmesan, grated
1 lemon
¼ cup (60ml) mayonnaise (we like to use ours or Best Foods brand)
3 tbsp Mexican seasoning

Method:
Pull the husks back from the corn, but leave them attached. Remove the stringy
silk. Set aside the cobs.
Fill a large saucepan with plenty of water and a pinch of salt. Place over a high
heat and bring to the boil.
Blanch the corn cobs (with husks attached) for 3-4 minutes.
Fill the sink with cold water and plunge the corn in to the water to cool. Drain
well and pat dry with a clean tea towel.
On a large plate, place the Parmesan.
Cut the lemon in half and squeezing gently; rub the lemon juice all over the corn.
Using a knife spread the mayonnaise over the cob. Sprinkle a dusting of Mexican
seasoning over the corn and then roll each cob in the Parmesan.
BBQ the corn cobs on the grill, or heat a large frying pan over a medium heat,
add a splash of oil and fry the corn for 1 minute turning often.
If you have an open flame, pass the cobs over the flame just before serving to
give the corn a smoky flavour.

Drop by Ripe deli at 172 Richmond Rd, Grey Lynn, Auckland or check out their website.

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