If you’re after a sweet and juicy side dish to your dinner spread, this sexy corn recipe from Red, Hot & Smokin’ will be the perfect addition to any meal. It’s super easy to make and everyone will be wanting to know your secret to such a irresistible corn.
4 ears of sweet corn, husks removed, cut in half
50 g (2 oz) pecorino, finely grated with a microplane
½ tsp dried ancho chili flakes
1 large handful mixed fresh herbs – for example, parsley, coriander, oregano and thyme – chopped
125 ml (4 fl oz) mayonnaise
1 lime, quartered, to serve
Boil or grill corn until just cooked, 5 minutes should do the trick.
Mix cheese, chili and herbs in a large bowl.
In a separate bowl add mayonnaise and toss cooked corn through to coat.
Next, toss mayonnaise-coated corn through herb and cheese mix.
Serve with fresh lime.
Red Hot & Smokin!, New Holland Publishers RRP $35.00 available from all good book retailers or online.
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