Corn on the Cob with Miso Mayo and Guajillo Chilli
There is no doubt in my mind that corn is one of the best Summer treats and it’s become a hobby of mine to find new ways to prepare it, always inspired by the elotes you buy in little stalls in streets of Mexico.
*You can also check Mexican elote bowls and corn on the cob with tahini jalapeño crema.
I finally had the time to go to our nearest pick your own farm, to get a few fruit and veg that are currently in season. Some of the apples were ready, Brambleys and Red Windsors we found, we picked maybe too many of those to bake a few pies and a crumble, trying to get into an autumnal mood.
But hey it still feels like summer you could see that because strawberries and raspberries were still around in the fields and if you are like us we just snack on them without giving them even the chance to make it to a recipe.
Our goal this time was to pick the last of the summer sweetcorn, I love walking through corn fields is such a lovely feeling, you can get lost in there for a bit but it also makes a fun maze for kids. So we basically go through the corn crops looking for the best plumpest, juiciest corn in sight .
I’m not an expert but I have a few tips to share if you are planning to pick your own in the future:
Look for the ones that look big in size.
Check that the silky tassels at the top look dry and brown in colour that is a sign that is ready to be harvested.
If you are still in doubt uncover a bit of the top of the corn to see if is full with plump looking corn kernels .
This is one of the nicest activities that you can do with kids during the summer, although we could already see the pumpkin fields growing growing across the fields , I’m pretty sure we’ll be back to the farm soon !
Makes 6
Ingredients.
6 fresh corn on the cob.
5-6 red chillies or jalapeños .
1 cup mayo.
1 tbsp brown rice miso paste.
1 lemon, ( zest and squeezed juice of half).
1 tbsp olive oil.
Tabasco sauce (dash).
Black coarse pepper to season.
3 tbsp guajillo chilli, (ground or flakes).
Method:
Peel the first few thick husk layers of your corn, carefully pull the rest leaves down without removing them completely just enough to uncover the corn, you want to keep some of the husks at the bottom of your corn they not only look pretty when you serve them but they are quite handy to grab your corn while you eat it; remove the rest of the corn silk tassels and repeat the same with the rest of your corn.
Tip: When you pull the corn silks at the top most of the leaves come down.
Prepare a big and deep pot, fill it 3/4 of the way with water and bring to a boil. then place your corn inside leaving the leaves at the top ( important : make sure the leaves or husks are not in contact with the fire) , cook for 25 minutes approx, or until your corn is lovely and tender.
While your corn is cooking, prepare your chillies by removing the stems and placing them over a small hot pan, let them char slowly and turning them from time to time, when they are soft and ready remove them from the pan and finely chopped them into a chilli paste, place the paste into a small bowl and set aside.
For the quick miso mayo add all the ingredients into a food processor and whizz up until you get a smooth mixture, (as seen in the picture above) . Transfer the mixture into a small bowl and reserve.
Remove your cooked corn from the heat, pour the hot water into the sink and reserve your corn.
To present your corn nicely remove one of the soft corn husks then use it to tie the rest of the leaves giving them a pretty hairdo (see picture below) , once they are all tied up and looking good place them over a nice serving platter.
Then add a generous drizzle of miso mayo on top, a sprinkle of chilli paste for a bit of heat and another sprinkle of ground guajillo for extra flavour, serve and enjoy !
