Ingredients

• 4 corn cobs - peeled and cooked in boiling salted water for 5 mins
• ½ bunch coriander
• ½ bunch 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.