Served in the husk, these smoky, spicy, cheesy corncobs make the ultimate side dish. Loaded with a creamy sauce and sprinkled with a crumbly, salty cheese, the humble corn on the cob has been given a tangy twist.
6 corncobs, husks intact
2 tsp vegetable oil
65g (1 ⁄4 cup) sour cream
60g (1 ⁄4 cup) mayonnaise
1 tbsp fresh lime juice
2 tbsp chopped fresh coriander, plus extra sprigs, to serve
1 tsp finely grated lime rind
1 garlic clove, crushed
1 ⁄4 tsp chilli powder (see tip)
40g (1 ⁄2 cup) finely grated parmesan or Cotija (see tip)
6 Method Steps
Step 1Preheat a barbecue grill or chargrill pan on high. Bring a large saucepan of water to the boil over high heat.
Step 2Peel back the corncob husks. Remove and discard silk. Pull husks back again to cover corncobs.
Step 3Place the corncobs
(6 corncobs, husks intact) in the pan and cook for 2 minutes. Drain well.
Step 4Peel back husks and lightly brush corn all over with oil
(2 tsp vegetable oil). Grill the corncobs, turning, for about 20 minutes or until charred and tender.
Step 5Meanwhile, whisk together the sour cream
(65g (1 ⁄4 cup) sour cream), mayonnaise
(60g (1 ⁄4 cup) mayonnaise), lime juice
(1 tbsp fresh lime juice), coriander
(2 tbsp chopped fresh coriander, plus extra sprigs, to serve), lime rind
(1 tsp finely grated lime rind), garlic
(1 garlic clove, crushed) and chilli
(1 ⁄4 tsp chilli powder (see tip)) in a bowl. Season with salt.
Step 6Use a pastry brush to brush the hot corncobs all over with the mayonnaise mixture. Sprinkle with parmesan or Cotija
(40g (1 ⁄2 cup) finely grated parmesan or Cotija (see tip)) and extra coriander to serve.
- Omit the chilli powder if you’re not a spicy fan.
- This is traditionally served with crumbly, salty Mexican cheese Cotija. Find it at specialty Mexican food shops. Parmesan is a good substitute, but will melt slightly when sprinkled on hot corncobs.