Prep Time

5 mins

Cooking Time

12 mins

Serves

6


Based on a Mexican favourite, the smoky flavours of barbecue are wrapped around delicious sweetcorn with a bit of spice and lots of Mainland Parmesan Cheese. A fast, easy recipe that can be adapted to cater to a single serve or serving the masses!

 

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Ingredients

  • 2 tsp smoked paprika
  • 2 tsp flaked salt
  • Juice of half a lime
  • 125ml mayonnaise
  • 1 - 2 Tbsp Sriracha, chipolte or other chilli sauce
  • 6 sweet corn, husks removed and halved
  • 1 Tbsp olive oil
  • 100g Mainland Parmesan Grated Cheese
  • Extra lime wedges to serve

 

 

Method

  • In a small bowl, combine the smoked paprika and salt and set aside.
  • In a bowl mix the lime juice and mayonnaise with chilli sauce to taste.
  • Bring a large pot of water to the boil, add the corn cobs and boil for one minute, then drain.
  • Heat a barbecue or grill pan to very hot. Brush the corn with the olive oil and cook for 10-12 minutes until charred and tender, turning regularly.
  • Take the hot corn and insert a skewer into one end.
  • Brush the corn all over with mayonnaise on a platter and sprinkle with the cheese, turning to coat. Finally sprinkle with the paprika mixture and serve with lime to squeeze over.