Honestly, one piece is never enough. You’ll love the fresh sweet corn cobs, slightly charred, but smothered in butter, mayo and cheese. There’s nothing quite like it!
Grill your corn over a barbecue, in a hot cast-iron pan with a little olive oil, or on a cast-iron grill plate, until corn is cooked through and hot and char marks are starting to appear on the kernels. You can boil or steam the corn instead if you prefer.
When fully cooked, roll each piece in butter. Arrange on serving plate and sprinkle with sea salt and black pepper.
Drizzle over the mayonnaise (Kewpie mayo is popular), sprinkle with the grated cheese, and arrange fresh coriander on top. Simple and yum!
