char-grilled corn with

mayonnaise, pecorino, cayenne and mint

  • 4 corncobs, husks pulled back and tied
  • extra virgin olive oil, for brushing
  • ¼ cup (75g) whole-egg mayonnaise, plus extra to serve
  • ¼ cup (20g) finely grated pecorino
  • ¼ teaspoon cayenne pepper
  • sea salt and cracked black pepper
  • micro (baby) mint leaves, to serve
  1. Preheat a char-grill pan or barbecue to high. Brush the corn with oil, then cook, turning, for 12–15 minutes or until charred. 
  2. Spread the corncobs with the mayonnaise and sprinkle with the cheese, cayenne, salt and pepper. Top with the mint and serve with the extra mayonnaise. Makes 4
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