Roasted Corn Cobs & Zesty Mango 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 luxurious mango and lemon mayonnaise, plus Parmesan cheese, coriander and chilli flakes. It's the additions that make all the difference here. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
2 cob
corn
1
lemon
1 bag
coriander
1 packet
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 pinch
chilli flakes
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut corn cobs in half and place on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender and charred slightly, 20-25 minutes.
• While the corn is roasting, zest lemon to get a pinch and slice into wedges. • Roughly chop coriander.
• On a serving plate, combine mango mayonnaise, lemon zest, a squeeze of lemon juice, a pinch of chilli flakes (if using) and coriander (reserve some for garnish!).
• Transfer roasted corn cobs to the serving plate. • Sprinkle with shaved Parmesan cheese, garnish with reserved coriander and serve with remaining lemon wedges. Enjoy!
TIP: For maximum flavour, turn and coat the corn cobs before eating!
