Corn on the cob with miso mayonnaise from Plenty More (page 166) by Yotam Ottolenghi

  • apple cider vinegar
  • corn on the cob
  • Show all ingredients...

  • EYB Comments

    This recipe is on p.154 in the US edition.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.154 in the US edition.

  • Ganga108 on March 01, 2022

    Sweetcorn can be very cheap in Summer, so we have been indulging ourselves in sweetcorn dishes. Such a versatile vegetable that can be eaten raw, simmered, grilled, roasted and pureed. In particular, corn on the cob is a special snack, bringing back memories of childhood and eating corn fresh from the vegetable garden, the juicy corns as sweet as sweet can be. For this recipe, the corn is blanched then char grilled before being smothered in a mayonnaise with tamarind and miso. It is delicious. I use an eggless mayo as we do not cook with eggs, but you do you. The tamarind and miso mayonnaise is utterly delicious!

  • lou_weez on January 17, 2021

    YUM!!! I cooked the corn on the BBQ, wrapped in foil. Took about 20 minutes.

  • RosieB on October 14, 2015

    This is fantastic. Easy to prepare. The miso and tamarind gives this a huge taste boost. Great for a barbeque.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.