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.
Serves: 4
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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!
