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Ingredients
| 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) |
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Create new shopping listMexican Street Corn
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Method
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.
