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Steamed Corn with Chipotle Mayonnaise and Cilantro Salsa
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- 3 ½ oz extra virgin olive oil
- 1 egg yolk, from a large egg, room temperature
- ½ lime, juiced
- 1 - 2 chipotle chilies, in adobo sauce, canned (undrained)
- ¼ tsp salt, to taste
- ½ oz sour cream
- 4 oz yellow onion, in pieces
- ½ oz extra virgin olive oil
- ½ tsp chili powder
- ¼ tsp salt
- 1 lime, juiced
- 20 sprigs fresh cilantro, leaves only
- 24 oz water
- 3 sweet corn cobs, silks and husks removed and cobs cut in half
- 3 ½ oz Pecorino cheese, grated, to serve (see Tip)
- per 1 portion
- 1356 kJ / 324 kcal
- 8 g
- 20 g
- 25 g
- 2 g