Meg Thompson's BBQ Corn with Garlic and Jalapeño Mayonnaise

BBQ Corn with Garlic and Jalapeño Mayonnaise

BBQ Corn with Garlic and Jalapeño Mayonnaise

By: Meg Thompson

This corn is sweet, crunchy and has a spicy kick! It can easily be prepared in a frypan if you don’t have a BBQ.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 4 cobs corn
  • 1 egg yolk
  • 1 tsp mustard
  • ⅓ cup olive oil
  • 1 tsp lemon juice
  • ¼ tsp sea salt
  • ¼ tsp garlic, minced
  • ½ jalapeño chilli, sliced, to taste
  • 1 lime, juice

Method


  • Without tearing off the corn husks completely, peel back and remove silks. Cover corn with husks and place on grill section of BBQ.
  • Cook, turning often so that each side is evenly cooked and kernels are steamed and tender — should take 10–15 mins.
  • While corn is cooking, prepare mayonnaise by whisking egg yolk and mustard in a bowl.
  • Very slowly add oil. You’ll need to start by adding it almost drip by drip, building to a slow drizzle, whisking as you do so. This will prevent the mayonnaise from splitting.
  • Once you’ve added the oil, whisk in lemon juice, salt, garlic and jalapeño.
  • Serve corn with mayonnaise and a squeeze of lime if desired.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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