Steamed corn with chipotle mayonnaise and coriander salsa

Chipotle mayonnaise

• 200 g light olive oil
• 2 egg yolks, room temperature
• ½ lime, juice only
• 1 tsp flaked salt
• 50 g chipotle chillies in adobo sauce, cut into small pieces
• 20 g sour cream

Coriander salsa

• 80 g brown onion
• 80 g water
• ½ tsp chilli powder (optional)
• ½ lime, zest, peeled into strips (1 x 4 cm), no white pith and juiced
• 1 pinch raw sugar (optional)
• 1 pinch sea salt flakes
• 20 sprigs fresh coriander, leaves only

Corn

• 700 g water
• 3 corn cobs, silks and husks removed and cobs cut into halves
• 100 g Pecorino cheese, grated, to serve