Grilled corn on the cob with miso mayonnaise

side dish · ⏱ 25 min · 4 portions · 35.0 g carbs / portion · vegetarian · allergens: egg, mustard

v6 · rb0e705f985 20260727Z1751 250 ml sunflower oil 80 g white miso paste 1 piece green chilli 4 pieces corn cob 2 tbsp parsley process egg yolk, mustard, garlic, vinegar and tamarind until combined 🌀 slowly whisk in sunflower oil until half incorporated 🌀 add white miso paste and whisk with remaining sunflower oil until thick 🌀 mix in finely chopped green chilli to combine 🍳 boil a large pan of water blanch corn for three minutes 🔪 drain and pat dry corn 🌀 mix corn with olive oil and salt 🍳 chargrill corn in a very hot pan for about eight minutes, turning often 🍽 brush corn with a light layer of miso mayonnaise for glazing 🍽 sprinkle with finely chopped parsley 🍽 serve with remaining miso mayonnaise for dipping or spreading Miso Corn 🥗 1 piece egg yolk 1 tbsp dijon mustard 3 pieces garlic clove ½ tbsp cider vinegar 2 tbsp tamarind paste 3 tbsp olive oil salt to taste 125 ml white miso paste 125 ml sunflower oil green chilli olive oil, salt parsley
http://flowcooking.food/en-us/recipe/595/grilled-corn-on-the-cob-with-miso-mayonnaise/