- serves 6 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 6 corn cobs, husks and silks removed
- 100 g (⅓ cup) whole-egg mayonnaise
- 80 g (⅓ cup) sour cream
- ½ lime, juiced, plus wedges, to serve
- queso fresco (see Note), chopped coriander and chilli powder, to serve
Instructions
Blanch corn in a large saucepan of salted, boiling water for 5 minutes. Drain and pat dry with paper towel.
Heat a barbecue or chargrill pan to medium-high. Cook corn, turning, for 10 minutes or until charred and tender. Remove and cool slightly.
Combine mayonnaise, sour cream and lime juice in a bowl and season with salt and pepper. Spread mixture over corn, scatter with queso fresco, coriander and chilli, and serve with lime wedges.
Note
• Queso fresco is a soft, mild cheese made from cow’s milk. Substitute a mild feta, such as Danish, or crumbled farm cheese.
Photography Brett Stevens. Food preparation Leanne Kitchen and Phoebe Wood. Styling Vivien Walsh.
As seen in Feast magazine, November 2014, Issue 37.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
