Roasted Corn Cobs & Zesty Mayo
with Parmesan | Serves 2
- Eggs
- Milk
- May contain traces of allergens
- Traces of Tree Nuts
Jazz up corn cobs by roasting them and serving with a mango and lime mayonnaise, plus Parmesan cheese, coriander and chilli flakes. It's the little additions that make all the difference here.
Ingredients
2 cob
corn
1
lime
1 bag
coriander
1 packet
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240Ā°C/220Ā°C fan-forced. Cut the corn cobs in half and place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender and charred slightly, 20-25 minutes.
While the corn is roasting, zest the lime to get a pinch and slice in half. Roughly chop the coriander.
In a bowl, combine the mango mayonnaise, lime zest, a pinch of chilli flakes (if using) and coriander (reserve some for garnish!). Add a squeeze of lime juice and mix well.
Transfer the corn to the serving plate and drizzle with the zesty mayo. Sprinkle with the Parmesan, garnish with reserved coriander and serve with lime wedges.
