This dish is highly popular in Mexican restaurants around Melbourne. It would make an excellent course in a Mexican feast, but would go equally well as a side dish to grilled meat such as lamb or chicken, or even on it’s own as a snack.
8 cobs of corn, husks removed
200g parmesan cheese, finely grated
1/2 tsp cayenne pepper
1 tsp smoked paprika
1/2 tsp ground cumin
lime cheeks to serve
4 chipotle chillis, from a tin
1 egg yolk
1 tbsp lemon juice
1 tbsp dijon mustard
1 clove of garlic, crushed
1 tsp salt
200ml canola or vegetable oil
- FOR THE CHIPOTLE MAYO: Process the chipotle chillies in a food processor until smooth. Remove from processor and set aside. In same food processor (don’t worry about cleaning it) process egg yolk, lemon juice, mustard, garlic and salt. With the motor running, gradually pour in the oil until you have a thick aioli. Add chillies back to the processor and process to combine. Set chipotle mayo aside.
- Bring a large pot of salted water to the boil. Boil corn for 3-5 minutes until just tender. Drain.
- Heat a large griddle pan so that it is very hot. Add corn and cook until a little charred, about 5-8 minutes. Remove from pan.
- Combine cayenne pepper, paprika and cumin in a bowl.
- Brush corn with a little chipotle mayo, sprinkle over parmesan, and sprinkle with a little of the spice mix. Serve hot with lime.