As I write, sweetcorn is very cheap, so we have been indulging ourselves in sweetcorn dishes. Such a versatile vegetable that can be eaten raw, simmered, grilled, roasted and pureed. In particular, corn on the cob is a special snack, bringing back memories of childhood and eating corn fresh from the vegetable garden, the juicy corns as sweet as sweet can be.
For this recipe, the corn is blanched then char grilled before being smothered in a mayonnaise with tamarind and miso. It is delicious. I use an eggless mayo as we do not cook with eggs, but use the base mayo that you prefer. I will leave that to your choice. The tamarind and miso mayonnaise is utterly delicious!
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.
In fact it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Browse all of our Sweetcorn recipes and our Miso dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.
Grilled Corn on the Cob with Miso Tamarind Mayonnaise
miso tamarind mayonnaise
1 cup of Eggless Mayonnaise (or use other home made or purchased mayonnaise)
1 Tblspn Dijon mustard (omit if using the Eggless Mayonnaise recipe, which already contains mustard)
3 garlic cloves, crushed
2 Tblspn tamarind paste (use less if it is tamarind concentrate)
80g white miso (shiro miso) (don’t use sweet miso)
1 green chilli, de-seeded and finely chopped
4 corn cobs, husks removed and cut into 5cm segments
2 Tblspn finely chopped parsley
This recipe will make more mayo than you need but it will keep for up to a week in the fridge. Use it to dress root veg such as celeriac, sweet potato and potato.
First make the miso tamarind mayonnaise. Place the mayonnaise, mustard, garlic, miso and tamarind in a small bowl and whisk until the mayonnaise is smooth. Add the chilli and mix until combined.
Cook the sweetcorn. Bring a large pan of water to the boil. Add the corn and blanch for three minutes. Drain, pat dry and mix with the olive oil and a little salt. Place a chargrill pan on a very high heat. When it starts to smoke, add the corn and chargrill, turning often so that all sides get coloured, for about eight minutes.
As soon as the corn comes off the chargrill, brush a layer of the mayonnaise all over it, so that it gets a light glaze – about 2 Tblspn for all the corn.
Sprinkle with parsley and eat straight away, dipping the corn in the remaining mayonnaise as you go, or spreading on more with a knife.