Mexican Baby Corn
Mexican Baby Corn
Course: Recipes, StarterINGREDIENTS
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.Â
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.
- Taken from Veggie Desserts.
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