Right now sweetcorn is living up to its name — it really is the taste of summer. Bought from a roadside stall or fresh at the supermarket, it’s cheap and delicious. Munch on it pure and unadorned or try this delicious Mexican option shared by Nici Wickes.
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BRAVE CORN
Serves 6
6 fresh corn cobs
½ cup good quality mayonnaise
1 cup finely grated parmesan
3 tsp chilli flakes or chilli oil
Wedges of lime to serve
- Cook the corn cobs by either boiling then finishing on a chargrill, or chargrilling from scratch, turning until cooked through.
- While hot, roll each cob first in mayonnaise, then sprinkle with grated parmesan and finally chilli flakes or chilli oil.
- Serve with extra mayo, chilli and cheese on the table so that guests can adjust to their liking.
Recipe taken from Nici Wickes’ Cook Eat Enjoy ($45, Harper Collins). Signed copies from niciwickes.com.
