Sweetcorn - catch it while you can because before you know it, it’ll be gone.

Whilst I can’t go past a freshly shucked cob, steamed, boiled or cooked on the bbq, then slathered in butter and flakes of sea salt there are so many other ways to serve it. Try it coated with pesto, or smothered in lemongrass butter & chilli flakes (a Balinese fave), or sourcream and chives or this take on a Meixcan streetfood favourite, elote.

Mexican Street Corn – Elote (ay-otti)

6 fresh corn cobs

½ cup good quality mayonnaise

1 cup finely grated parmesan or frozen feta (in Mexico they use cotija cheese, a white salty cheese)

1 tsp chilli powder or flakes

Pinch smoked paprika

Wedges of lime to serve

Chopped fresh coriander to serve
 Cook the corn cobs by either steaming first, then finishing on a bbq, or bbq from scratch, turning until it’s cooked through.
 Whilst hot, roll in mayonnaise, then sprinkle with grated parmesan and a dusting of chilli and smoked paprika.
 Serve with extra mayo and cheese on the table, limes wedges and coriander.

Sweetcorn - catch it while you can because before you know it, it’ll be gone. 
Whilst I can’t go past a freshly shucked cob, steamed, boiled or cooked on the bbq, then slathered in butter and flakes of sea salt there are so many other ways to serve it. Try it coated with pesto, or smothered in lemongrass butter &amp; chilli flakes (a Balinese fave), or sourcream and chives or this take on a Meixcan streetfood favourite, elote. 
Mexican Street Corn – Elote (ay-otti) 
6 fresh corn cobs 
½ cup good quality mayonnaise 
1 cup finely grated parmesan or frozen feta (in Mexico they use cotija cheese, a white salty cheese) 
1 tsp chilli powder or flakes 
Pinch smoked paprika 
Wedges of lime to serve 
Chopped fresh coriander to serve 
<ol>
<li> Cook the corn cobs by either steaming first, then finishing on a bbq, or bbq from scratch, turning until it’s cooked through.</li>
<li> Whilst hot, roll in mayonnaise, then sprinkle with grated parmesan and a dusting of chilli and smoked paprika.</li>
<li> Serve with extra mayo and cheese on the table, limes wedges and coriander.</li>
</ol>

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?