Mexican Corn Cobs

Name: Mexican Corn Cobs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: VEGGIES
Ingredients: ½ cup cup sour cream; ½ cup cup mayonnaise; ¼ cup cup fresh coriander, chopped; Salt; Freshly ground black pepper; 4 corn cobs, husks remove; Olive oil; 2 limes cut into quarters; ¼ cup cup finely grated parmesan; Paprika; Ground cayenne pepper

CategoryCharcoal, GasCuisineVEGGIESDifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time15 minsTotal Time25 mins

½ cup cup sour cream

½ cup cup mayonnaise

¼ cup cup fresh coriander, chopped

Salt

Freshly ground black pepper

4 corn cobs, husks remove

Olive oil

2 limes cut into quarters

¼ cup cup finely grated parmesan

Paprika

Ground cayenne pepper

Prepare the barbecue for direct cooking over medium heat (180° to 230°C).

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.

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.

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.

Just before serving, finish with a light dusting of paprika and cayenne pepper.

Ingredients