Tuck in to sriracha street corn
On the streets of San Francisco, tender ears of corn are slathered with a garlic-infused butter, painted on with a thick brush, and dusted with grated cheese and chilli powder. Melding Mexican and Thai flavours, this recipe for street corn combines traditional Southern ingredients of coriander, lime and cheese with a sriracha-dashed sauce. Enjoy on its own or as a side dish to a meaty main.
INGREDIENTS
4 corn cobs, husked
olive oil
1 teaspoon garlic, minced
1/2 cup mayonnaise
1 tablespoon sriracha sauce
1 tablespoon chilli powder
2 teaspoons chilli flakes
1/3 cup parmesan, thinly grated
4 limes, cut into wedges
fresh coriander
salt
TO MAKE
Husk and rinse each corn cob (and halve if you prefer small pieces) and place in a saucepan of boiling water to soften for approximately three to five minutes.
Heat up the barbecue or frying pan to high heat. Combine garlic and oil in a small bowl and paint onto drained corn with a pastry brush. Grill the corn until slightly charred, turning regularly to cook through.
In a small bowl, combine the mayonnaise and sriracha sauce and mix together. Once the corn has come off the grill, put onto a plate and slather on the mayonnaise mixture. Sprinkle on the chilli powder, flakes, salt and parmesan cheese. Top with fresh coriander and squeeze on lime juice to taste.
Image via The Latin Kitchen.
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