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Chilli & cheese sweetcorn
Inspired by Mexican street corn, and smothered in flavoured mayo.
Vegetarian
Makes12
CourseSide
Prepare10 mins
Cook20 mins
Total time30 mins
Ingredients
3 x packs 2 Essential Sweetcorn
4 tbsp mayonnaise
1 clove/s garlic, finely grated or chopped
½ tsp chipotle chilli flakes or regular chilli flakes (optional)
1 unwaxed lime, zest and juice
150g Mexicana Original Hot! Cheddar with Spicy Jalapeño & Chilli Peppers (from the cheese counter), finely grated
25g pack coriander, finely chopped
Rapeseed oil, to drizzle
Method
Bring a large saucepan of salted water to the boil and add the sweetcorn. Simmer for 8 minutes, until the corn turns bright yellow and is tender throughout. Drain, cut in half and add wooden skewers to create little corn lollipops. Set aside.
Preheat a griddle pan or light a barbecue. Place the mayonnaise
in a small bowl and stir in the garlic, chilli flakes (if using) and
lime zest. Combine the grated cheese and coriander on a
board or plate.
Drizzle the corn with a little oil, then grill or griddle for 5 minutes, turning regularly until lightly blistered all over. While still hot, brush the cobs with the flavoured mayonnaise, ensuring they are thoroughly coated. Immediately roll them in the grated cheese mixture – the mayonnaise should give it something to stick to. Finish with a squeeze of lime juice.
Cook’s tip
The corn can be boiled in advance. The flavoured mayonnaise can also be made early and kept covered and chilled in the fridge for up to 24 hours. Soak the wooden skewers in cold water for 20 minutes before use to prevent them burning.
