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.
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