Word up Food Tubers! It's day 16 of the festive Christmas Calendar.
Even though it's cold here in Britain, of course it's not cold everywhere around the world
at Christmas so I wanted to give you something you could do on the barbecue or even on the grill
at home. Really gorgeous sweetcorn coated in spiced mayonnaise and rolled in bad-ass
cheese. Really naughty and nice, shamoan! So, have a look at this, corn on the cob in
the husk. These have been soaked in water and they're grilling. When that's blackening
up on the outside it's boiling the water in between the husks and it's steaming that corn.
It's pretty special! Let's just turn our corns. Great on the barbecue. This sweetcorn is going
in a nice lovely spiced mayonnaise. So we're going to flavour that up with some
beautiful things. Get your limes, have a little roll, get yourself a little fine grater and
then lime juice. I'm going to put one and half limes in there and see how we go. Yeah,
got you in the lens didn't I? How's that? Also, about a tablespoon or two
of good extra virgin olive oil going into this. Just to back up the mayonnaise, give
it some body. Nice.
This is the first home that your corn on the cob is going to go to.
Now, let's talk about cheese. Wherever you are Brazil, Australia, Peru,
Scotland, Ireland. Wherever. Just find yourself a nice, tasty, sort of crumbly
cheese. I've got some goats cheese here.
Here I've got some Spanish cheese it's called San Marano and when it melts it's kind of
oozy and soft and that's going to stick around the corn so I like that!
You can fast forward this bit because it's not particularly interesting. I'll just pull
some funny faces.
Okay, mix it up and then we're going to create
our little bed of cheese. Now smoked paprika.
A little trick for you. Just carefully stab
your lid. And what we make is our very own shaker. Yeah!
Snowing smoked, spicy paprika, absolutely gorgeous. Not too much, just enough for a little kick!
And then onto the corn. What we're really looking for is here it's
blackened, it's horrible. But under here we've got beautiful, delicate, gorgeous, steamed
sweetcorn. When you've got a proper husk on, you can twist this and you get this beautiful
little cool handle coming out here. So there you go, beautiful soft, juicy really naturally
cooked sweetcorn. So we're gonna roll. Coat that beautiful corn
in that beautiful spicy limey mayonnaise. Shake off the excess, you don't have to go
over the top them we're going to go to that cheese. That's what I'm talking about. This
is a shame changer, right there. Look at that guys, absolutely gorgeous, coated
in spice, limeyness, gorgeous cheese. That's going to be one of the nicest little sweetcorns
you've ever had. Naughty! Guys, keep an eye out for all the
other videos. Me and the rest of the food tube family are doing some amazing recipes
just for you guys, Happy Christmas. Lots of love, from Mister Oliver.