Prep Time |
Servings |
30 Min |
4 people |
Ingredients
- 4 corn cobs - Peeled and cooked in boiling salted water for 5 mins
- ½ bunch of coriander
- ½ bunch of parsley
- ½ cup pickled jalapenos
- 1 garlic clove
- ⅛ tsp cumin
- ⅛ tsp coriander powder
- 125mls olive oil
- Juice of 1 lime
- 250g mayonnaise
- 1 scoop Green Shot
Method
Blend together coriander, parsley, jalapenos, garlic, spices, ½ the olive oil, lime juice and Green Shot.
Add 1 tablespoon of this sauce to the mayonnaise as a dipping sauce.
Brush the corn with oil and cook on a hot grill until blackened.
Serve with the salsa and mayo.