Ingredients
Lime Mayo:
Corn:
Seasoning:
Garnish:
Method
- For the lime mayo, add the lime juice to the mayo. Taste and adjust.
- For the seasoning, mix all the spices, salt and brown sugar in a bowl. Set aside.
- To prep the corn, peel and remove the husks, then slice each cob in half lengthwise and into quarters along the core to create ribs (8 ribs per cob).
- Boil for 3 minutes, then drain on paper towels. Place onto a heatproof tray and, using a blowtorch, char the corn. If you don’t have a blowtorch, place under a preheated grill for 1–2 minutes until charred.
- To serve: Brush the corn ribs generously with lime mayo, sprinkle evenly with seasoning and place 3 ribs in a serving boat. Top with crumbled feta and a sprinkle of coriander.
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