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Grilled sweetcorn with sweet coconut flakes and spicy mayo
Serves SERVES 4 Starters and mains
Ingredients
- 4 ears sweetcorn, husks and silk removed
- 55g unsalted butter
- 2 fresh thyme sprigs
- 10g sweetened coconut flakes, lightly toasted
For the spicy mayo
- 480g mayonnaise
- 4tbsp Sriracha sauce
- 1tbsp coarse sea salt
Method
Preheat a grill to medium-high. Put a large pan of water over a medium-high heat. Add the sweetcorn, butter and thyme and bring to the boil, then reduce to a simmer. Continue cooking until the sweetcorn is tender, about 10 minutes. Remove from the heat and drain; set the sweetcorn aside until you’re ready to grill.
While the sweetcorn cooks, make the spicy mayo: combine the mayonnaise, Sriracha sauce and salt in a blender and blend until smooth; set aside.
Grill the sweetcorn, turning occasionally, until nicely charred on all sides. To serve, spoon a dollop or more of the spicy mayo on each cob of sweetcorn and garnish with the coconut flakes.
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