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Grilled Corn with Mango + Toasted Coconut
Grilled Corn with Mango + Toasted Coconut
Grilled Corn with Mango + Toasted Coconut
4 corn on the cobs
800 g coconut milk
1 cinnamon stick
1 large egg
½ tbsp Dijon mustard
125 ml groundnut oil
1 tsp allspice
2 tsp jerk seasoning
1 lime
200 g coconut flakes
1 green chilli
1 red chilli
1 mango
2 spring onions
  1. Peel the husk away from the corn if necessary. Put a medium saucepan over a medium- high heat and pour in the coconut milk. Add the cinnamon stick and the corn then season with salt. Turn the heat down to medium and simmer for 10 minutes, until the corn has softened slightly.
  2. Pick the corn out of the coconut milk and drain it on some kitchen towel. Keep the coconut milk over the heat and simmer for another 10 minutes, until it thickens to a slightly sticky sauce. Put a griddle pan over a high heat and add the corn. Leave the corn until it begins charring then turn and repeat until it is evenly charred all over.
  3. Separate the egg. Place the Dijon mustard and the egg yolk into a mixing bowl and whisk them together. Slowly drizzle in the oil, whisking constantly until the mixture thickens enough to hold its shape. Add the allspice and jerk seasoning, zest in the lime and squeeze in a little lime juice to taste. Season with salt and pepper then mix and set aside for later.
  4. Put a frying pan over a medium-high heat. Tip the coconut flakes into the pan and toast for 2-3 minutes, tossing regularly, until they begin to turn a deep brown around the edges. Transfer the coconut to a mini food processor, season with a little salt and blend to a rough crumb. Transfer the crumb to a plate. Brush the mayonnaise generously over the corn then dip and coat the corn in the coconut crumb.
  5. De-seed and finely dice the green and red chillies. Cut the mango around the stone to get 2 halves. Scoop the flesh out of the skin using a spoon and finely dice it. Finely slice the spring onions. Divide the coconut milk between your serving plates and place corn over the sauce. Garnish with the chopped chillies, mango, spring onions and extra toasted coconut if you want it.
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