Mexican Grilled Corn On the Cob
Thursday, April 25, 2013Mexican food is one of my favourites ever. Which is a problem for me because we really don't have much access to it in London. At least not authentic access. It's probably a good thing in the long term though since when I do have access I practically take up residence in my nearest Mexican joint and have a continuous stream of guacamole coming towards me.
This is one of those dishes I can never resist ordering when I see it on a menu, which I rarely do, so I thought I'd have it on my own menu today. It's so simple and quick!
YOU WILL NEED:
1 OR TWO EARS OF CORN
1 1/2 TBSP LIGHT MAYONNAISE
1 TSP CHILLI POWDER
1/2 TSP PAPRIKA
1/2 TSP SALT
1/2 TSP PEPPER
1/2 TSP GARLIC SALT
1 LIME CUT INTO WEDGES
DRIED CHILLI FLAKES
3 TBSP GRATED PARMESAN CHEESE (PRE-GRATED IS FINE)
Place the raw corn on a flat pan on medium heat. Let it cook for 5-10 minutes but keep an eye on it, turning every few minutes.
While the corn is grilling, make the sauce. Mix together the mayonnaise, chilli powder, paprika, garlic salt, half of the salt and pepper and a squeeze of lime juice.
When the corn is ready, spread about two teaspoons of the sauce all over the corn and sprinkle generously with the grated parmesan. Top with chilli flakes, salt, pepper and a pinch of paprika. Serve with the lime wedges.