Description
Get the grill ready and fire up the corn. Then prepare to flavour them as much as you like.
Ingredients
Scale
- 6 corn on the cob
- 2 limes, halved
- Handful of fresh baby coriander leaves
- Parmesan wedge, for grating
- Cocktail skewers, for serving
Seasoned Japanese cream
- Find the link to the recipe above.
Instructions
- 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.
- Category: Snacks
- Cuisine: International