Casuarina/Kingscliff, NSW

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Tel: 0420 606 777

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Side Dishes

Mexican Street Corn

This finger licking corn is irresistible. It has layers of flavour that marry into a savory sensation. The smoked paprika gives the corn a heart smokey taste, the chili adds heat, the lime add tartness and the Parmesan brings an umami flavour. You won't be able to stop at one ear! But that is ok as corn is great for your health. Corn contains more polyphenols (healthful antioxidant substances) than fruits and vegetables. And corn is also loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. 

 

Ingredients

  • 6 ears of corn shucked

  • 1/2 cup Japanese mayonaise

  • 2 teaspoons smoked paprika

  • 3/4 teaspoon sea salt

  • 1 teaspoon ancho chile powder

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup chopped coriander (cliantro)

  • 1-2 limes quartered 

 

Directions

Preheat a grill pan over medium high heat. Place corn on the grill pan, and cook, turning corn regularly, so all sides are charred, about 6 to 10 minutes.

 

While corn is cooking, mix together mayonnaise and smoked paprika. 

When corn is done, spread even amounts of mayonnaise mixture over ears of corn with a spoon. Place corn on a platter. Sprinkle salt and chili powder evenly over ears. Sprinkle over Parmesan cheese. Sprinkle over coriander. Squeeze 2-3 lime quarters over corn (or to taste). Serve remaining limes alongside corn on platter.