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Mexican Street Corn

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2 pieces piece Corns on the Cob Corn on the Cob
100 g g Grana Padano Cheese Grana Padano Cheese
(finely grated)
50 g g Mayonnaise Mayonnaise
50 g g Sour Cream Sour Cream
0,5 tsp tsp Chilli Powder Chilli Powder
1 splashes splash Lime Lime
1 handfuls handful Coriander Coriander
(roughly chopped)
Salt Salt
(to season)

Mexican Street Corn

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10 min


Equipment: griddle pan or bbq

1. Heat a griddle pan over a high heat.

2. Heat a bbq or griddle pan to high. Cook the corn on the cob for about 4-5 minutes or untilcharred. Turning throughout so all sides are charred.

3. Scatter all but 2 tablespoons of the parmesan on a plate large enough to fitthe corn.

4. Mix the mayonnaise, sour cream and chilli powder along with a little limejuice together in a wide, shallow dish. Season to taste. Once the corn hascooked roll it in this mix and then immediately into the parmesan.

5. Top with the coriander, remaining parmesan and serve.