This is a great dinner party crowd pleaser, and a very portable snack. I recently went to Brickhouse, and the most memorable menu item for me was, alas, not their tacos, but their corn on a stick. I went home and thought about the flavours I’d like to incorporate and came up with this easy, quick recipe, that looks stylish but is a cinch to make.
I served this at our dinner party last night, and everyone was eyeing who would get the last piece!
What you’ll need (serves 4 people):
- 4 corn (each stalk cut in 2)
- 1 tsp minced chili
- 3 tsp garlic oil
- 4 tbls mayonaise
- 1/4 tsp salt
- sprinkle of pepper
- 1 1/2 cup grated parmesan
- 1/2 cup chopped parsley (or cilantro)
First, bring corn pieces to a boil in a large pot of water, and allow to simmer on medium heat for 15 minutes.
While the corn pieces are boiling, mince the chili to almost a paste-like consistency and combine with garlic oil.
Now add the mayo and salt / pepper, mix well.
Once the corn pieces have cooked, skewer each piece and coat evenly with the chili mayo. Combine the chopped parsley (or cilantro) and grated parmesan in a shallow dish, and roll the mayo-covered corn over this.
The mayo will help adhere the cheese / herb crumbs to the corn.