Charred corn, habanero mayonnaise & queso fresco

Charred corn, habanero mayonnaise & queso fresco

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

My earliest memory of eating corn was when I was very young, living in Zambia. Every day on the way home from school I used to stop at the corner of my road and buy corn from an old lady who sat there all day, barbecuing the cobs on a tiny stove. She’d serve the corn very simply, with just a sprinkle of salt.

In later years, when travelling through Mexico, I came across similar old ladies, selling pimped-up corn, Mexican style. This recipe is based on those Mexican corns I came across. Of course, if you’d like to cook them the Zambian way, just omit all the extra ingredients!

Ingredients

Quantity Ingredient
4 corn on the cobs
sea salt
100g parmesan cheese, finely grated
2 teaspoons smoked paprika
1 teaspoon chipotle powder
2 tablespoons butter
100ml Habanero aïoli
200g see method for ingredients
1 lime, zested and juiced
200ml How to make homemade crema, or sour cream

Method

  1. Peel back the husks on the corn and tie them into a knot. This not only looks great but also gives you something to hold onto during both preparation and eating. Fill a deep saucepan with enough water to submerge the corn. Add salt and bring to the boil. Once boiling, add the corn and boil for around 8 minutes, until it softens and turns a vivid yellow, then drain.
  2. On a tray or large plate, mix the grated Parmesan with the smoked paprika and chipotle powder.
  3. Heat a griddle pan and add your corn – you’re looking to add colour to it all around.
  4. Once your corn is browned, smear it in the butter and add a sprinkling of salt. Rub the habanero mayonnaise into the corn; it’s then ready to roll in the cheese and paprika mix. Make sure that you give it a liberal coating, the heat of the corn will turn it into a delicious oozing mess. Sprinkle with the lime zest and squeeze over the lime juice before swirling over the crema.
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