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Mexican Corn Cobs

  • People

    Serves 4

  • Prep Time

    10 min.

  • Barbecue Time

    10 to 15 min.

Serves 4
Prep Time
10 min.
Barbecue Time
10 to 15 min.

the Ingredients

Mexican Corn Cobs
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup fresh coriander, chopped
  • Salt
  • Freshly ground black pepper
  • 4 corn cobs, husks remove
  • Olive oil
  • 2 limes cut into quarters
  • ¼ cup finely grated parmesan
  • Paprika
  • Ground cayenne pepper


  • 01 Prepare the barbecue for direct cooking over medium heat (180° to 230°C).
  • 02 While the barbecue is preheating, mix the sour cream, mayonnaise, and coriander in a bowl, and season with salt and pepper. Rub the corn with olive oil, salt, and pepper.
  • 03 Barbecue the corn over direct medium heat, with the lid closed, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the barbecue.
  • 04 While the corn is still hot, coat with the coriander cream sauce on all sides. Squeeze fresh lime juice on the corn and sprinkle with the Parmesan cheese.
  • 05 Just before serving, finish with a light dusting of paprika and cayenne pepper.

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