Barbecued corn cobs smothered in smoky chipotle mayo and cheese, is a flavour combination made in snack heaven.
- 4 corn cobs, husks removed
- smoked paprika, for sprinkling
- ¼ cup finely grated manchego or parmesan cheese
- 1 lime, quartered, to serve
- 1 lime, juiced
- 1 tbsp chipotle sauce
- 125 g (4½ oz/½ cup) good-quality whole egg mayonnaise
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat a barbecue grill to high and lightly grease with oil.
2. Blanch the corn in a large saucepan of boiling water for 1 minute, then drain.
3. To make the chipotle mayo, combine the ingredients in a small bowl, stirring to combine well.
4. Brush or spray the corn with olive oil and cook on the grill, turning occasionally, for about 10 minutes or until charred. Transfer to a serving platter.
5. Spread a small spoonful of chipotle mayo over each cob. Sprinkle with smoked paprika and cheese.
6. Serve with any remaining chipotle mayonnaise and with lime wedges for squeezing.
Recipe from Feed The Man Meat (Smith Street Books).