Products used in this recipe - Rainbow Seaweed Flakes, Rainbow Seaweed Chilli
Serves 2
Ingredients
4 whole corn cobs
2 tb mayonnaises
2 tb melted butter, unsalted
1 tablespoon Rainbow Seaweed Flakes
Juice of ½ lime and zest
Parmesan cheese*
Smoked paprika
Rainbow Seaweed Chilli
Steps
- Preheat the BBQ.
- Boil the corn in salted hot water for 5 minutes, drain and set aside.
- Add Rainbow Seaweed Flakes to the melted butter.
- Grill the corn on the BBQ for 3 minutes until golden brown and slightly charred.
- Remove corn from BBQ and brush with seaweed butter.
- Spread mayonnaise.
- Squeeze lime juice and sprinkle zest.
- Sprinkle shaved parmesan cheese, smoked paprika and Rainbow Seaweed Chilli.
- Serve immediately. Enjoy!
Notes
*Traditionally Mexican grilled corn or elote uses Mexican cheeses like cotija or queso fresco which can be hard to come by in Australia so we’ve made a substitute using Parmesan.