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Spiced corn on the cob

Name: Spiced corn on the cob
Total time: 20 min
Yield: serves 6
Ingredients: corn on the cobs 6; rapeseed oil; parmesan (or veggie alternative) 50g, finely grated; lime wedges to serve; mayonnaise 5 tbsp; soured cream 6 tbsp; feta cheese 150g, finely crumbled; lime 1, zested and juiced; gochujang or chilli paste or sauce 2 tbsp; smoked paprika 1/4 tsp; coriander finely chopped to make 2 tbsp

20 minutes
serves 6
Easy

This recipe for spiced corn on the cob is based on a grilled Mexican street snack but gets a bump of flavour from punchy Korean gochuchang sauce. If you can’t find it, use any garlicky chilli sauce. It's a great way to pep-up sweetcorn for your next barbecue.

July 29, 2015 at 7:21 am

Ingredients

corn on the cobs 6
rapeseed oil
parmesan (or veggie alternative) 50g, finely grated
lime wedges to serve

ELOTES SAUCE

mayonnaise 5 tbsp
soured cream 6 tbsp
feta cheese 150g, finely crumbled
lime 1, zested and juiced
gochujang or chilli paste or sauce 2 tbsp
smoked paprika 1/4 tsp
coriander finely chopped to make 2 tbsp

Method

Step 1

Mix all the sauce ingredients then scoop them into a shallow baking dish or tray. This will make it easier to coat the corn.
Step 2

Heat the barbecue or a griddle pan. Brush the corn cobs with a little bit of oil and grill for 8-10 minutes (or 15-20 minutes on a griddle pan), turning occasionally so they’re charred
all over. Dunk them straight into the sauce, turning the cobs to coat them all over. Sprinkle with the parmesan and serve with lime wedges and any leftover sauce.