You know I am in love with Mexican food, and what’s not to love? Seriously simple fresh flavours have always appealed to me and I think most of you as well. This traditional street food is all of the above. I hope you love it, and serve it all summer long…think of the flavour options you could serve with it. I am thinking of my Jalepeno Lime Aioli straight up! Let alone the stuff you can pile on top.
Think toasted pepitas, guacomole, different cheeses, chilli powders, dips, spreads, etc…a total meal if needs be. I suggested one cob per person in the recipe, but seriously, who are we kidding? You’re going to eat more than one. This amount of dressing should be ample for about 6-8 cobs of corn. Fiesta time!
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The Lazy Sourdough Bakery course now baking.
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Need
- 1-2 cob of fresh corn per person
- 100 Grams Easy Thermomix mayonnaise Recipe
- 100 Grams sour cream
- 1 Teaspoon cumin seeds
- 50 Grams Parmesan, finely grated
- 1-2 sprigs fresh coriander or cilantro chopped
- pink salt flakes to taste BUY
- 2 Teaspoons Picante Spice mix to taste Recipe
Do
- 1
Pull outer husks back from each corn cob and discard the fine ‘hair’, but reserving the husk to use like a handle. Place on an open grill or flame and turn occasionally until well cooked and blackened.
- 2
Place mayonnaise, sour cream, and cumin into Thermomix bowl and blend 6 sec/speed 6.
- 3
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.
