Empress Pineapple Miso Hot Sauce x Loaded Grilled Corn

Ingredients:

Pickled Onions

• 250g red onion
  
• 200g water
  
• 100g rice vinegar
  
• 50g sugar
  
• 5g salt
  
• 0.5g coriander seeds

Spice Mix

• 5g coriander seeds, toasted
  
• 5g sesame
  
• 5g chili flakes

Empress Pineapple Miso Mayo

• 150g mayo
  
• 40g Empress Pineapple Miso Hot Sauce
  
• 4g salt

Others

• 3 corn cobs
  
• 80g crumbled feta cheese
  
• Chopped parsley

Steps

1. Cook the corn in boiling water for 10–13 minutes, making sure the corn is fully submerged. Take the corn out, let it steam dry, and skewer the cobs.

2. Slice the red onion into thin rings and place them in a heatproof jar. Add water, vinegar, sugar, salt, and coriander seeds to a pot and bring to a boil. Pour the hot pickling liquid over the onions and close the jar.

3. Blend coriander, sesame, and chili flakes into a coarse powder.

4. Mix mayo, pineapple miso hot sauce, and salt until evenly combined.

5. Place the corn on the grill and slather on the hot mayo. Grill evenly from all sides, then sprinkle with the spice mixture.

6. Place the grilled corn on a tray or plate. Add more mayo, feta cheese, pickled onions, additional spice mix, and chopped parsley. Enjoy!

Recipe by @louiskitchen_ on Instagram

Watch video tutorial below!