Think creamy. Think crunchy. Think cheesy. Think corn on the cob with great lime and parmesan flavor. Serve at your next summer gathering for a versatile side everyone will enjoy.
By Josephine Chan
Let me let you in on some of my foodie soft spots that literally make my knees weak all the time – they’re non other than …
“Crispy skin melt-in-your-mouth pork belly, Perfectly grilled scallops and Buttery creamy sweet corn on the cob.”
I love corn so much that I can eat at least 6 corn cobs by myself. There’s something so special about corn, don’t you agree? It’s just something in there that I can’t pin my head to it. Kids love them, adults enjoy them. Imagine this – hot steamy corn on the cob, slathered with lots and lots of melted butter, then sprinkled with salt and some chili pepper.
There are just so many ways to achieve delicious tasting corn and one of it is in this recipe. It just tick all the boxes.
Is it creamy? Yes!
Is it crunchy? Yes!
Is it cheesy? Yes!
Will you eat it everyday? Yes!
So, what’s your favourite way of eating corn?
Recipe is adapted from Dan Hong’s Mr Hong.
- 6 corn on the cob
- 2 limes, halved
- Handful of fresh baby coriander leaves
- Parmesan wedge, for grating
- Cocktail skewers, for serving
- Find the link to the recipe above.
- Whisk all seasoned cream ingredients in a bowl until well combined. Set aside.
- Steam the corn cobs until cooked through, about 15 – 20 mins – tender but not too soft. To test, just pinch a kernel and if it feels a little resistant, that will do cause I like it with a little crunch. If not, continue to steam until it reaches the texture you like.
- Heat up a grill pan and chargrill the corn, turning a few times, until the kernels are a bit charred. Remove the corn and stab one end of each corn cobs with cocktail skewer so it’s much easier to enjoy without getting your hands dirty.
- Generously slather each corn with seasoned cream (as much as you like). Then sprinkle extra shichimi togarashi on the corn if you like it to be a bit more spiced. Place them on a serving platter and squeeze some fresh lime juice over the corn to break the creaminess and add a bit of acidity. Scatter the baby coriander leaves and with a microplane, grate lots and lots of parmesan over the top of the corns. Serve immediately.