Roasted Corn Cobs & Zesty Sweet Chilli Mayo
with Parmesan | Serves 2
Jazz up corn cobs by roasting them and serving with a luxurious lemon mayonnaise, plus Parmesan cheese, coriander and chilli flakes. It's the 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
2 cob
corn
1
lemon
1 bag
coriander
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)
pinch
chilli flakes
1 packet
Parmesan cheese
(Contains: Milk;)
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 slightly charred, 20-25 minutes.
• While corn is roasting, zest lemon to get a pinch and slice into wedges. • Roughly chop coriander.
• On a serving plate, combine coconut sweet chilli 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 lemon wedges. Enjoy!
TIP: For maximum flavour, turn and coat the corn cobs before eating!
