Spiced corn on the cob
Inspired by Mexican street food, the sweetcorn is treated to a creamy sauce and sprinkles of pecorino.
- Prepare15 mins
- Cook10 mins
- Total time25 mins
- 30g unsalted butter
- 2 packs Waitrose Sweetcorn Kebabs
- 2 tbsp Encona Original Hot Pepper Sauce, plus extra to serve (optional)
- 4 tbsp mayonnaise
- 4 tbsp soured cream
- 1 unwaxed lime, juice, plus extra wedges to serve
- 2 clove/s garlic, crushed
- ½ x 25g pack coriander, finely chopped
- 50g pecorino, finely grated
Prepare your barbecue for direct cooking. Melt the butter in a small pan over a low heat. Put the sweetcorn kebabs on a baking tray and brush with the melted butter. In a shallow bowl, mix the hot pepper sauce, mayonnaise, soured cream, lime juice, garlic and ½ the chopped coriander until combined.
Put the sweetcorn kebabs on the grill over the medium-hot part of the barbecue. Cook, turning often, for 6-8 minutes or until tender and lightly charred. Return the corn to the tray then, working quickly one at a time, drizzle over the spicy mayonnaise until generously coated. Scatter with the pecorino and remaining coriander. Serve with extra hot pepper sauce, if liked, plus lime wedges for squeezing over.
Typical values per serving when made using specific products in recipe