serves
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 6 corn cobs
- ¼ cup (60 ml) vegetable oil
- Salt and black pepper
- Lime wedges, to serve
For the crema
- ½ cup crème fraîche
- ¼ cup mayonnaise
- 1 lime, juiced
- ½ cup finely grated pecorino cheese, plus extra to serve
- ¼ cup roughly chopped coriander, plus extra to serve
- 1 tsp chilli powder, to taste
For the spiced salt
- 1 tbsp sea salt flakes
- 1 tbsp Tajín (Mexican seasoning)
Instructions
- Heat a chargrill pan or barbecue over high heat. Brush the corn cobs liberally with oil and sprinkle generously on all sides with salt and black pepper. Grill the corn for 10-15 minutes, rotating halfway through, until the corn is cooked through and charred, then remove to a plate.
- While the corn is grilling, combine the ingredients for the crema in a medium bowl and mix well to combine. To make the spiced salt, combine the ingredients in a small bowl.
- Brush the charred corn with the crema, then transfer to a large serving plate. Sprinkle with extra coriander and pecorino cheese. Sprinkle with the spiced salt and serve with lime wedges on the side.
Note
- Tajín clásico seasoning is a blend of lime, mild chilli peppers and sea salt. This can be found at specialty grocers.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
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