Mexican corn recipe with puffed amaranth and chipotle mayo- Gourmet Traveller

Ingredients

• 2 tbsp amaranth (see note)
• 40 gm butter, melted
• 100 gm (1/3 cup) whole egg mayonnaise
• 2 tbsp lime juice
• 1 tsp chipotle Tabasco
• 500 gm baby corn
• Olive oil, for drizzling
• ¼ tsp each smoked paprika and Mexican chilli powder
• 80 gm feta, crumbled
• 2 tbsp coarsely chopped coriander
• Micro amaranth leaves, to serve (optional)