Ingredients
- 4 corn cobs, husks kept on.
- 1/4 cup full-fat mayonnaise.
- 1/4 cup sour cream.
- 1/2 teaspoon Mexican chilli powder.
- 1/2 teaspoon sweet paprika.
- 1/4 teaspoon cayenne pepper.
- 1/4 teaspoon sea salt.
- 1 clove garlic, minced.
- 1/2 cup flat-leaf parsley, chopped.
- 2 limes, cut into wedges, to serve.
- freshly cracked pepper, to serve.
Directions
- 1. Preheat grill or BBQ to medium-high heat.
2. Place mayonnaise, sour cream, chilli powder, paprika, cayenne, salt, pepper and garlic into a bowl and mix until combined.
3. Place corn, with husks on, directly onto the grill. Cook for 5 minutes, rotating every few minutes until husk is charred (this allows the corn to cook without drying out).
4. Carefully pull the husks back to expose the corn. Place corn directly onto the grill, cooking for 10 minutes all over until the corn is browned.
5. Plate charred corn onto a serving plate. Drizzle with the Chilli Cream, sprinkle with parsley, season with black pepper and drizzle with lime wedges to serve.
Note
Styling by Gemma Lush.
The best Mexican-inspired corn does exist! We’ve grilled this corn with the husks on first, which steams the kernels before charring them.
Ingredients
- 4 corn cobs, husks kept on.
- 1/4 cup full-fat mayonnaise.
- 1/4 cup sour cream.
- 1/2 teaspoon Mexican chilli powder.
- 1/2 teaspoon sweet paprika.
- 1/4 teaspoon cayenne pepper.
- 1/4 teaspoon sea salt.
- 1 clove garlic, minced.
- 1/2 cup flat-leaf parsley, chopped.
- 2 limes, cut into wedges, to serve.
- freshly cracked pepper, to serve.
Directions
- 1. Preheat grill or BBQ to medium-high heat.
2. Place mayonnaise, sour cream, chilli powder, paprika, cayenne, salt, pepper and garlic into a bowl and mix until combined.
3. Place corn, with husks on, directly onto the grill. Cook for 5 minutes, rotating every few minutes until husk is charred (this allows the corn to cook without drying out).
4. Carefully pull the husks back to expose the corn. Place corn directly onto the grill, cooking for 10 minutes all over until the corn is browned.
5. Plate charred corn onto a serving plate. Drizzle with the Chilli Cream, sprinkle with parsley, season with black pepper and drizzle with lime wedges to serve.
Note
Styling by Gemma Lush.