Dan Hong’s Grilled Corn with Lime and Parmesan
Add originality to a Sunday barbecue with this spicy corn recipe, taken from Dan Hong's latest cookbook, 'Mr Hong'.
SEASONED CREAM
500 g (1 lb 2 oz) Japanese mayonnaise
500 g (1 lb 2 oz) sour cream
1½ tablespoons ground cumin
3 tablespoons shichimi togarashi
Whisk all of the seasoned cream ingredients together in a bowl until combined. Set aside in the fridge.
6 cobs of corn, each one cut into three pieces
2 limes, halved
1 bunch coriander (cilantro), leaves only
100 g (3½ oz) wedge of parmesan, for grating
Steam or boil the pieces of corn until tender. Put on a hot chargrill pan or barbecue and cook, turning three or four times, until the kernels are a little bit charred. Remove from the grill and stab one end of each piece of corn with a short cocktail skewer that has little handles.
Liberally brush each piece of corn with the seasoned cream and arrange them on a platter. Squeeze some fresh lime juice over the top, making sure each piece of corn gets some. Scatter with coriander and then use a microplane to grate a liberal amount of parmesan over the top. Eat.
HONG HACK: If you can’t get parmesan, substitute with any other hard parmesan-style cheese.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!