If you have ever had Mexican corn, then you don’t need to be told how delicious this recipe is. If you haven’t tried them then I suggest you get your Mexican on and give these a go!
6 Corn on the cob, husks removed.
1 cup of mayonnaise
1 cup of sour cream
1 cup finely grated parmesan cheese
1 teaspoon sweet smokey paprika
1 teaspoon chilli powder
Cook your corn: I boil mine and then chargrill it on a grillette.
Add the paprika and chilli powder into your grated parmesan cheese and set aside in a shallow bowl or plate.
Add the mayonnaise and sour cream into a bowl and mix well to combine.
Use a pastry brush to lightly paint the creamy mixture onto the corn until covered. Roll the corn in the grated parmesan cheese until most of the corn is covered.
Squeeze fresh lime over the corn and sprinkle with fresh coriander.