Corn on the Cob

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!