Easy Side

Dan Hong's grilled corn with togarashi, lime and coriander

Name: Grilled corn with togarashi, lime and coriander
Yield: 8
Ingredients: 8 corn cobs, silks removed, trimmed; 2 tbs extra virgin olive oil; Shichimi togarashi (Japanese spice mix – from Asian food shops), to serve; Coriander sprigs, to serve; Lime wedges, to serve; 1/2 cup (125ml) Kewpie mayonnaise (substitute whole-egg mayonnaise); 1/2 cup (125ml) sour cream; Finely grated zest of 2 limes; 50g finely grated parmesan

Rate now

https://healthimprovements.info/recipes/grilled-corn-togarashi-lime-coriander/l3071q1v — Grilled corn with togarashi, lime and coriander

Jump to recipe

by Dan Hong

Sep 04, 2018

Grilled corn on the cob with a hit of citrus makes the perfect side for entertaining.

8 corn cobs, silks removed, trimmed
2 tbs extra virgin olive oil
Shichimi togarashi (Japanese spice mix – from Asian food shops), to serve
Coriander sprigs, to serve
Lime wedges, to serve

Lime and parmesan cream

1/2 cup (125ml) Kewpie mayonnaise (substitute whole-egg mayonnaise)
1/2 cup (125ml) sour cream
Finely grated zest of 2 limes
50g finely grated parmesan

Method

1.

For the lime and parmesan cream, whisk all ingredients in a bowl until well combined.
2.

In batches, boil corn for 3 minutes or until cooked through. Drain and pat dry with paper towel. Heat a chargrill pan or barbecue to high heat, brush corn with oil and grill, turning occasionally, for 15 minutes or until charred. Transfer to a tray and brush with lime and parmesan cream. Sprinkle with togarashi and coriander, and serve with lime wedges.

Rate now