PREPARATION: 10min ~ COOK: 20min ~ READY IN: 30min
- Par-cook the corn in boiling, salted water around 10 minutes.
- Into a pan melt the herb butter then add garlic, coriander, and cook for around 3 minutes to release the flavours. Pour into a bowl ready for basting the corn.
- Start heating your griddle pan to make it nice and hot. Remove your corn from the pot and line it up on a board or tray ready to baste. Place your breadcrumbs into a tray so you can roll your corn in them once basted.
- Baste your corn with the butter and roll in the breadcrumbs. Put your corn into the hot griddle pan and garnish with fresh coriander, wasabi cheddar, and kewpie mayo.