Recipes
Date posted: 29/04/2022
Ingredients
| Mini corn on the cobbs | 10 |
| Crushed chillies | 2g |
| Ground cumin | 1g |
| Triple lion smoked paprika | 6g |
| La Espanola pure olive oil glass | 40ml |
| Kalos feta cheese (chilled) | 120g |
| Loose lime | 5 |
| Micro coriander | 10g |
| (Aji verde dressing) coriander | 80g |
| (Aji verde dressing) garlic | 15g |
| (Aji verde dressing) green chillies | 30g |
| (Aji verde dressing) loose lime | 2 |
| (Aji verde dressing) spring onion trimmed | 1 |
| (Aji verde dressing) white wine vinegar | 15ml |
| (Aji verde dressing) vegan mayonnaise | 180ml |
| (Aji verde dressing) sea salt | |
| (Aji verde dressing) olive oil | 60ml |
Method
- Blanch the corn and refresh. Set it to one side to drain.
- Add all the spices, oil and blanched corn into one mixing bowl. Tumble them together before chargrilling the corn until it’s cooked.
- Crumble the feta over the top of the corn cobbs, and drizzle with aji dressing and some blackened lime wedges.
- Finish off by topping with some coriander before serving.
- (Aji verde dressing) de-seed the green chilli and roughly chop. Place it into a food blender.
- (Aji verde dressing) Add peeled garlic, chopped spring onion, white wine vinegar, mayonnaise, salt, half of the olive oil and blend them all together until the mixture is smooth.
- (Aji verde dressing) add the coriander as well as the zest and juice from the limes, and blend until it is smooth and a nice vibrant green colour.
- (Aji verde dressing) remove the mixture from the blender and drizzle the remainder of the olive oil in, just before serving.