Mexican Corn Cobs
People
Serves 4
Prep Time
10 min.
Barbecue Time
10 to 15 min.
- People
- Serves 4
- Prep Time
- 10 min.
- Barbecue Time
- 10 to 15 min.
the Ingredients
- 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
Instructions
- 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.
the Ingredients
- 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
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