Chef Jesse Gerner serves this luscious tapas-style dish at Bomba in Melbourne and I’m pretty sure patrons would picket the restaurant if this signature dish was ever removed from the menu.
Find out why in this video. Steamed corn is coated in butter, sprinkled with dried corn and laid over a bed of luscious allioli (that’s a Spanish version of aioli or mayo, folks!)
Serves: 4 as a starter or tapas-style side dish
Time: 45 minutes
- 100 grams dried maize (dried corn kernels or ‘corn nuts’)
Spicy Allioli (it’s Spanish for aioli)
- 2 egg yolks
- 1 whole egg
- 1 tablespoon smoked paprika
- 1 teaspoon hot paprika
- 1 tablespoon Dijon mustard
- ½ clove garlic, finely grated
- ½ tablespoon white wine vinegar
- ½ lemon, juice only
- 1 tablespoon water
- 500 grams blended oil (a mixture of olive oil and vegetable oil)
- 2 corn on the cob
- 50 grams butter
1. Place corn nuts into mixing bowl and blitz 30 sec/speed 10. Transfer into a bowl and set aside. No need to clean mixing bowl.
2. Place all ingredients except for the water and oil into mixing bowl and blend on speed 5. Whilst blending, drizzle the water in through hole in mixing bowl lid to assist with the emulsification process.
3. Slowly drizzle oil in through hole in mixing bowl lid until you hear the emulsion thicken up. Transfer allioli into a bowl and set aside. Clean and dry mixing bowl.
4. Measure water into mixing bowl and place Varoma into position. Cut off ends of corn and remove husks. Cut cobs in half and place standing upright in Varoma. Place lid into position and steam 16 min/Varoma/speed 1.
5. Spread allioli over a serving plate. Remove corn from Varoma and stand upright. Season with salt and skewer ends. Roll corn cobs in butter, then roll in dried maize to coat.
Place corn cobs on allioli-dressed plate to serve.
- Buy the dried maize/corn nuts from a nut shop.
- Add an extra tablespoon of water if allioli is too thick.
- A light olive oil may be substituted for the blended oil.
- You’ll have allioli left over: put it on sandwiches, burgers and salads.
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