This recipe has Summer written all over it.
I don't often make corn but recently, I started making it again. I looked at a few different recipes because I wanted a Mexican style topping but without the cheese.
I played around with a couple ideas and finally THIS one was the one.
This recipe is for two ears of corn.
Prepping your corn
I like to buy a whole ear of corn with the husk on. I remove a layer or two then give it a really good rinse.
I put the corn into a casserole dish and cover it with 1 pint water and a knob of butter.
I then put them in a hot oven on gas mark 4 moving them around occasionally for 20 minutes until steamed through.
Making the Sauce
2 tbsp vegan mayo (or mayo of choice)
The juice of 1/2 lime
1 tsp Paprika
1/2 tsp mild or hot chilli powder
1/2 tsp sea salt
Mix all of your ingredients in a bowl and leave to sit.
When your corn is ready take them out of the oven and leave to sit for 5-10 mins.
Be careful when you start to remove the husk.
I hold one side with a tea towel and pull the husk downwards. I then use scissors to chop as much of the husk off from the bottom leaving a little to hold onto when you eat it.
You can use your stove top be it gas or electric to roast the corn.
Put your hob on a medium heat, use a tong and begin to char your corn over the heat.
If you're using an electric stove, you can put the whole corn down on the ring, carefully turning until it is charred evenly.
Next, use a pastry brush and smother the corn in the sauce you made earlier.