Corn on the Cob

Sponsored by Murray River Salt May 24, 2022

Corn on the Cob

By: WellBeing Team

Murray River Salt “Salt Flakes” are produced from the pristine brines sourced from the ancient underground aquifers of the Murray Darling Basin. Famous chefs, restaurant owners to foodies from around the globe love the sprinkle of the naturally pink Salt Flakes. With their unique flavour and texture, you will really taste the difference.

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Servings

Prep time

Cook time

Recipe

Gluten Free

Ingredients

1-2 cobs fresh corn per serving
1 tbsp mayonnaise or paprika aioli (recipe below) per cob
1 tbsp sour cream per cob
1 tsp cumin seeds
Parmesan, finely grated
1-2 sprigs fresh coriander chopped
Murray River Salt Flakes, to taste
Paprika Aioli (makes 500g):
3 cloves garlic
50g roasted pepper, cut into strips
1 whole egg
2 tsp Dijon mustard
2 tsp apple-cider vinegar
1 pinch Murray River Salt Flakes
Fresh cracked black pepper, to taste
1 tsp powdered smoked paprika
300g grapeseed oil
Juice 1 lemon

Method

Pull back outer husks from each corn cob and discard the fine “hair”, but reserve the husk to use as a handle. Place on an open grill or flame and turn occasionally until well cooked and blackened.
Place mayonnaise or aioli, sour cream and cumin into a bowl and stir to combine.
Allow corn to cool a little and then spread some of the mayonnaise mixture onto each cob. Top with all remaining ingredients to taste and eat immediately.
Make the paprika aioli by placing garlic and peppers strips into a food processor and chop.
Add egg, mustard, vinegar, salt, pepper and smoked paprika and blend well while you add the oil through the hole in the lid very slowly. When fully emulsified, add lemon juice and stir through.
This delicious paprika aioli will last for around 3 weeks if kept in a sterilised jar in the fridge.
Tip: Using the wrong kind of oil will equal bitter aioli. Please make sure to use a flavourless oil for scrummy results, such as grapeseed oil or light/mellow/mild olive oil. Enjoy!