I can get a bit obsessive about certain things in life. Black Milk swimsuits. Catching up on drama on the Sydney Food Bloggers Facebook page. Taylor Lautner (don’t ask). Stalking Dan Hong on Instagram. The list goes on. I’m also obsessed with corn. If there’s grilled corn on a menu at any given restaurant, there’s a very high chance I’ll order it. This was the case almost every time I’ve dined at Ms G’s.

So when executive chef Dan Hong released a cookbook, I knew I had to get my hands on it ASAP so that I could get my incredible cook of a boyfriend Eric to make EVERYTHING. Well, I’m exaggerating, but so far he’s made the Lotus cheeseburger (sah good) and on three occasions he’s made the grilled corn with lime and parmesan which to this day is still on the Ms G’s menu.

It’s a simple recipe, but the little pieces of charred corn on the cob are such a crowd pleaser. There’s MSG deliciousness from kewpie mayo, spice from the shichimi togarashi, acidity from the lime and a generous pile of parmesan grated on top. It also works when you switch out the coriander for parsley or any other greenery you’ve got in your herb garden or lying around the pantry.

Check out a few candid snaps below of Eric preparing the corn. You can get the recipe via the food dept or just buy the Mr Hong book because it’s awesome.