Name: Corn with puffed amaranth and chipotle mayonnaise
Ingredients: 2 Tbsp amaranth (see Note); 40g butter, melted; 1/3 cup whole egg mayonnaise; 2 Tbsp lime juice; 1 tsp chipotle Tabasco; 1 can whole baby corn, drained; Olive oil, for drizzling; ¼ tsp each smoked paprika and Mexican chilli powder; 80g feta, crumbled; 2 Tbsp coriander, coarsely chopped; Micro greens, to serve (optional)

Ingredients

2 Tbsp amaranth (see Note)

40g butter, melted

1/3 cup whole egg mayonnaise

2 Tbsp lime juice

1 tsp chipotle Tabasco

1 can whole baby corn, drained

Olive oil, for drizzling

¼ tsp each smoked paprika and Mexican chilli powder

80g feta, crumbled

2 Tbsp coriander, coarsely chopped

Micro greens, to serve (optional)

Note: Amaranth is available from select supermarkets and health food shops.

Method

Step 1

Heat a saucepan over medium-high heat, add amaranth, cover with lid, and cook, shaking pan for 2 minutes, until amaranth has puffed. Pour into a sieve to discard unopened seeds. Set aside.

Step 2

In a small bowl, whisk butter, mayonnaise, lime juice and Tabasco until combined; season to taste.

Step 3

Heat a char-grill pan over high heat. Place corn in a bowl, drizzle with oil and season; toss to combine. Cook corn for 5 minutes, turning often, until charred.

Step 4

Spoon chipotle mayonnaise onto a platter and top with corn. Sprinkle with paprika and chilli powder and scatter with feta, puffed amaranth, coriander and micro greens. Drizzle with extra oil.

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