1 egg yolk
1 tbsp Dijon mustard
3 garlic cloves, crushed
½ tbsp cider vinegar
2 tbsp tamarind paste
250ml sunflower oil
80g white miso paste (not sweet)
1 green chilli, de-seeded and finely chopped
3 tbsp olive oil
4 corn cobs, husks removed and cut into 5cm segments
2 tbsp finely chopped parsley
First make the mayonnaise. Place the yolk, mustard, garlic, vinegar and tamarind in the small bowl of a food processor. Turn it on and slowly start adding the sunflower oil, continually pouring in a light stream until half the oil is incorporated.
With the machine still running, add the miso and continue with the last of the oil until the mayonnaise is thick. Add the chilli and mix until combined.
Bring a large pan of water to the boil. Add the corn and blanch for three minutes. Drain, pat dry and mix with the olive oil and ¼ tsp salt. Place a chargrill pan on a very high heat. When it starts to smoke, add the corn and chargrill, turning often so that all sides get coloured, for about eight minutes.
As soon as the corn comes off the chargrill, brush a layer of the mayonnaise all over it, so that it gets a light glaze – about 2 tbsp for all the corn.
Sprinkle with parsley and eat straight away, dipping the corn in the remaining mayonnaise as you go, or spreading on more with a knife.