Toast: Bookshelf: Mexican Corn from Ripe, A Fresh Batch

22 December 2013

Bookshelf: Mexican Corn from Ripe, A Fresh Batch

Hi! It has been a little while. The silly season well & truly kicked in & something had to give; amongst all the lunches, parties & holiday festivities. Sadly it was cooking & so this little blog became a little neglected. The good news is Santa came early with a new toy…

And just like that my cooking mojo returned. I want to BBQ, smoke or roast everything on this little baby! The first foray was eye fillet. I kept it simple with just a few wood chips to add that wonderfully smokey flavour that only a charcoal BBQ can deliver. It was just, well delicious; tender, moist & smokey. Loving the new BBQ.

And then on the side this corn. You have to try this corn. I first had it at a Gourmet a Go Go cooking class the other month with Grant, his team & Pip Wylie from Ripe. It was the star attraction amongst all sorts of tempting summer dishes.

Corn is blanched, smeared in mayo, rolled in Mexican seasoning & then the final touch, a little Parmesan before heading to the grill. Sweet & spicy I reckon it will be making frequent encore appearances over Summer. These are most definitely finger licking good!

Mexican Seasoning

This versatile rub is amazing with the corn but would also work on all sorts of kebabs or even fish to spice things up a little.

Makes 1/2 a cup

Ingredients

3 tbsp paprika

3 tbsp garlic powder

3 tsp onion powder

1 tsp chilli flakes (optional...but highly recommended)

3 tsp dried Mexican oregano* or regular dried oregano

1 1/2 tsp sweet smoked paprika

1 tsp salt

1 tsp freshly ground black pepper

*You’ll get dried Mexican oregano at mexicanspecialities.co.nz

Directions

Place all the ingredients in a small bowl, mix well & store in a clean jar with an air tight lid.

Mexican Corn

Serves 6

Ingredients

6 corn cobs, husks on

Pinch of salt

3/4 cup Parmesan, grated

1 lemon

1/4 cup good mayonnaise

3 tbsp Mexican seasoning

Directions

Pull the husks back from the corn, but leave them attached. Remove any stringy silk & set the cobs aside. Fill a large pot with water & a pinch of salt & bring to the boil. Blanch the corn, with husks attached, for 3-4 minutes. Fill the sink with cold water & plunge the corn in the water to cool. Drain well & pat dry with kitchen towel.

Place the Parmesan & Mexican seasoning on plates. Cut the lemon in half & rub the juice all over the cobs. Spread mayonnaise over the cobs & then roll in the Mexican seasoning & then in the Parmesan.

BBQ or grill the cobs for 1 or 2 minutes, turning often. And serve.