Serves 8 as a side or 4 as a meal
Time: 1 hour
- 8 ears of corn with husks intact
- ½ cup of good quality mayonnaise
- ¼ cup of Tamarind Tree Vindaloo Curry Paste
- Sliced spring onions
- Mild chilli powder
- Plain yoghurt
Heat oven to 200 degrees and place corn in husks directly on to oven rack. Cook for 45 minutes.
Cool slightly then peel back husks and remove corn ‘silk’. The silk will pull away easily when cooked if you tug it from the top of the cob. Tie off husks with some baking twine and trim the rest of the husks.
Mix vindaloo paste and mayonnaise and with a pastry brush, paint each cob with a layer of the mixture.
Drizzle with yoghurt and sprinkle with mild chilli powder and spring onions. Serve on a platter.