Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Corn cobs
Onions
Pink mayo
To serve
How it's done
Corn cobs
Brush the corn cobs with oil, season, wrap in foil, place on a baking tray.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180 °C. Remove the corn cobs from the oven, remove the foil, allow to cool slightly.
Onions
Place the onions in a bowl. Bring the vinegar, water, sugar and salt to the boil, pour the liquid over the onions, leave to pickle for approx 30 mins.
Pink mayo
Puree the beetroot and eggs with the mustard and vinegar. Add the oil drop by drop to begin with, then more gradually, pureeing constantly to form a creamy, bright pink mayonnaise. Season the mayonnaise.
To serve
Plate up the pink mayo. Remove the corn kernels from the cobs using a sharp knife, serve the corn and onions on top of the mayo. Garnish with the basil and thyme.
| Serve with: | Fresh baguette |
|---|
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