I love my Mexican food but sadly with many restaurants shutting over COVID the cravings for some good corn tripled! This is a quick and easy option that everyone can customise to their own personal tastes.
Ingredients
Corn on the cob (I prefer to peel the cobs myself)
Canola oil spray
Romano cheese, grated fine
Japanese mayo
Chilli sauce or sriracha
Method
Peel and clean up your corn.
Heat a chargrill pan coated in some spray oil.
Once hot, place the cobs on the grill and cook until char marks appear on all sides.
Remove from pan and place on a serving board.
Mix some of the chilli or sriracha with the mayo [half half] and drizzle over the corn. Top with another drizzle of the mayo and to finish sprinkle over the romano grated cheese.
Eat while hot!!!
*Another alternate is to slice off the corn kernels into a bowl once cooked and top with the same dressings, just a little less mess everywhere while you’re eating
Chanel's Tapas Bar 