Mexican chargrilled corn with spiced salt

Ingredients

• 6 corn cobs
• ¼ cup (60 ml) vegetable oil
• Salt and black pepper
• Lime wedges, to serve

For the crema 

• ½ cup crème fraîche
• ¼ cup mayonnaise
• 1 lime, juiced
• ½ cup finely grated pecorino cheese, plus extra to serve
• ¼ cup roughly chopped coriander, plus extra to serve
• 1 tsp chilli powder, to taste

For the spiced salt

• 1 tbsp sea salt flakes
• 1 tbsp Tajín (Mexican seasoning)

Instructions

1. Heat a chargrill pan or barbecue over high heat. Brush the corn cobs liberally with oil and sprinkle generously on all sides with salt and black pepper. Grill the corn for 10-15 minutes, rotating halfway through, until the corn is cooked through and charred, then remove to a plate.
2. While the corn is grilling, combine the ingredients for the crema in a medium bowl and mix well to combine. To make the spiced salt, combine the ingredients in a small bowl.
3. Brush the charred corn with the crema, then transfer to a large serving plate. Sprinkle with extra coriander and pecorino cheese. Sprinkle with the spiced salt and serve with lime wedges on the side.

Note 

• Tajín clásico seasoning is a blend of lime, mild chilli peppers and sea salt. This can be found at specialty grocers.

Photography by Jiwon Kim.

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