Mexican grilled corn on the cob
Corn is for sure delicious on its own, but lime, chilli, cheese and mayo definitely change the game.
Ingredients
- 10 white or yellow sweetcorn cobs
- 30g salt
- 1 lime, halved, plus lime wedges to serve
- 300g whole-egg mayonnaise
- 150g cotija or fresco cheese, crumbled (substitute feta)
- Chilli powder, cayenne pepper, sweet paprika or tajin for sprinkling
Method
1.Carefully remove the husks and silks from the corn, keeping the husks as complete as possible. Reserve five of the husks and discard the silks. Skewer the corn with metal skewers or corn forks.
2.Bring a large saucepan of water to the boil over high heat. Add the corn and salt and gently place the reserved husks on top to cover the corn. Reduce the heat to a simmer and cook the corn for 10 minutes or until soft and cooked through. Drain the corn for 5 minutes or until they are completely dry. You can also dry them using a clean tea towel to speed up the process. Squeeze lime halves over corn.
3.Spread the mayonnaise on a plate and roll the corn in the mayonnaise. Scatter the cheese all over the corn and generously sprinkle with the chilli, cayenne, paprika or tajin.