Prep Time

Servings

30 Min

4 people

 

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.

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