Grilled Corn with Lime and Parmesan


Preparation info

  • Difficulty


  • Serves


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About


Seasoned Cream

  • 500 g (1 lb 2 oz) Japanese mayonnaise
  • 500 g (1 lb 2 oz) sour cream
  • tablespoons ground cumin
  • 3 tablespoons shichimi togarashi
  • 6 cobs of corn, each one cut into three pieces
  • 2 limes, halved
  • 1 bunch coriander (cilantro), leaves only
  • 100 g ( oz) wedge of parmesan, for grating


Seasoned Cream

Whisk all of the seasoned cream ingredients together in a bowl until combined. Set aside in the fridge.

Steam or boil the pieces of corn until tender. Put on a hot chargrill pan or barbecue and cook, turning three or four times, until the kernels are a little bit charred. Remove from the grill and stab one end of each piece of corn with a short cocktail skewer that has little handles.

Liberally brush each piece of corn with the seasoned cream and arrange them on a platter. Squeeze some fresh lime juice over the top, making sure each piece of corn gets some. Scatter with coriander and then use a microplane to grate a liberal amount of parmesan over the top. Eat.