Mexican Baby Corn - Greenspoon

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Mexican Baby Corn

Mexican Baby Corn

Course: Recipes, Starter

INGREDIENTS

  • 12 baby corn pieces

  • 1 tbsp fresh dhania

  • 1 clove garlic

  • 1 lime cut into wedges

  • 1 tsp lime juice

  • 1 tbsp mayonnaise

  • 1/8 tsp Cayenne

  • 1 tbsp canola oil

  • 2 tbsp parmesan, grated

  • 1 tbsp sour cream

Directions

  • Heat a griddle pan until hot. Lightly brush the baby corn with a little oil, then place onto the hot griddle pan and cook until char lines form, turning occasionally. 
    Alternatively, steam the baby corn for a few minutes or cook on the BBQ grill (carefully so the corn doesn’t fall in!)
  • Whisk together the mayonnaise, sour cream, cilantro/coriander, garlic, lime zest and juice and cayenne.
  • Brush the baby corns with the mayo mixture to coat lightly, then roll each corn in parmesan and sprinkle with a little coriander.
  • Serve with a little squeeze of lime.

Shop the Ingredients

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