Roasted Corn Cobs & Zesty Mango Mayo
with Parmesan | Serves 2
Jazz up corn cobs by roasting them and serving with a luxurious mango and lime mayonnaise, plus Parmesan cheese, coriander and chilli flakes. It's the little additions that make all the difference here.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 pinch
chilli flakes
1 bag
coriander
2 cob
corn
1
lime
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 240°C/220°C fan-forced. Cut the corn cobs in half and place on a lined oven tray. 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.
On a serving plate, combine the mango mayonnaise, lime zest, a squeeze of lime juice, a pinch of chilli flakes (if using) and coriander (reserve some for garnish!).
Transfer the roasted corn cobs to the serving plate. Sprinkle with the grated Parmesan cheese, garnish with reserved coriander and serve with lime wedges.
TIP: For maximum flavour, turn and coat the corn cobs before eating!
