63
Mexican corn cobs
Grill/direct medium-high heat 200 - 260°C
10 mins prep - 12 mins cook
Serves: 4
Ingredients
4 corn cobs, husks removed
Olive oil
Salt
Freshly ground black pepper
2 limes, cut into quarters
¼ cup finely grated Parmesan cheese
Paprika
Cayenne pepper
For the coriander cream sauce
½ cup sour cream
½ cup mayonnaise
¼ cup fresh coriander, chopped
Salt
Freshly ground black pepper
Method
Preheat the barbecue for direct cooking.
While the barbecue is preheating, mix the sour
cream, mayonnaise and coriander in a bowl and
season with salt and pepper.
Rub the corn cobs with olive oil, salt and pepper.
Once the barbecue has preheated, turn all the
burners down to TWO NOTCHES LESS THAN
HIGH.
Place the corn cobs directly on the grill.
Close the lid and grill the corn for 3 minutes.
Open the lid and turn the cobs one quarter.
Repeat this process, turning the corn every 3
minutes, until the corn has been grilled on all 4
sides (a total of 12 minutes).
Once the corn is cooked remove from the grill.
While the corn is still hot, coat with the coriander
cream sauce on all sides.
Squeeze fresh lime juice on the corn cobs and
sprinkle with the Parmesan cheese.
Just before serving, give the corn a light dusting
with the paprika and cayenne pepper to taste.
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