There is nothing quite like corn on the cob. Here’s a delicious way to enjoy it with Mexican flavours and dairy-free goodness!
Serves 2
Ingredients
2 cobs of corn, husks intact
Sea salt to taste
Smoked sweet paprika for sprinkling
80g MyLife BioCheese Cheddar Block, finely grated
2 tablespoons chopped fresh coriander
1/2 lime, to serve
Spicy Mayo
2 tablespoons full cream coconut milk
2 tablespoons of your favourite hot sauce i.e. sriracha
1 cup olive oil (not extra virgin)
1 tablespoon lemon juice
¼ garlic clove, grated
Salt to taste
Method:
1. Make your mayo first, using a stick mixer and accompanying stick mixer jug. Add the lemon juice and coconut milk to the jug and mix until well blended.
Add olive oil in a thin, steady stream, slowly and until mixture becomes creamy and thickens. Add the hot sauce and garlic and salt and continue to mix well. Put mayonnaise in the refrigerator to allow to thicken some more.
2. Meanwhile, heat a frypan until very hot. Add the corn and heat for 12 to 15 minutes, or until the husks are completely black. Turn occasionally and cook until corn inside husks are tender. Peel off husks.
Alternatively, you can peel off the husks and steam the corn for about 10 mins until tender.
3. To serve, place corn on a plate and sprinkle with paprika, and sea salt. Drizzle with mayo and sprinkle with MyLife Biocheese and coriander. Dig in!