Corn on corn
INGREDIENTS
• Baby corns
CHIPOTLE MAYONNAISE
• 135g chipotle peppers
• 10g garlic
• 50g Dijon mustard
• 2tbsp smoked paprika
• 80g lime juice
• 4 eggs
• 1l salad oil
• 5g salt
CORN CRUMB
• 1x200g bag of corn chips
• 8g cumin powder
• 5g coriander powder
• 5g smoked paprika powder
• 160g fresh popcorn
• 10g sweet corn powder
• 5g mixed Mexican chilli powder
• 110g manchego cheese, microplaned
METHOD
1. For the aioli, add all ingredients for chipotle mayonnaise except the oil to a blender, and blend to purée. Slowly add the oil in a steady stream until it emulsifies.
2. Roast baby corns in their skins for 20 minutes.
3. Place all ingredients for the corn crumb and pulse until it crumbles. Add the cheese and mix by hand.
4. Grill the peeled corns over coals, and baste with a small amount of chipotle.
5. Roll the corns in the crumb, and serve with a couple of lime wedges.