Corn cobs are an absolute barbecue favorite for many.
At Midsummer, many are grilling corn. It’s delicious just as it is, but a chef and restaurateur Akseli Herlevi takes the job even further.
He brushes the aioli on the surface of the corn, grills and finally finishes with parmesan and chili. Pre-cooked corn is ready quickly.
– This is the best grilled corn I know.
Lime and coriander complete the Mexican grilled corn. Mikko Huisko
Elotes or corn by Mexican style
4 pre-cooked corn on the cob
1 dl mayonnaise or aioli
1 lime juice
1 dl parmesan powder
1/2 teaspoon chili powder
2 tablespoons fresh coriander, chopped
1. Grease the corn with mayonnaise or aioli and grill on a hot grill until they have taken on a good color.
2. Lift the corn from the grill into the pan and squeeze the lime juice over them.
3. Sprinkle the parmesan powder over the corn all over and finally sprinkle a little chili powder and chopped coriander on top.
The story was originally published on June 24, 2021.
Inquiries: Dishes, Heirol