Loaded corn on the cob
These cheesy, salty, spicy corn on the cobs make the perfect barbecue side dish. Inspired by Mexican elote, load everything you like on this smoky barbecued sweetcorn. It might go all over the place, but it's worth it.
Ingredients
- 4 large corn on the cobs, halved
- 60g/2ΒΌoz cotija, feta or mild pecorino, crumbled
- small bunch coriander, finely chopped
- 4 spring onions, trimmed and finely chopped
- 1–2 tsp chilli flakes
- 2 limes, zest only
- 4 tbsp mayonnaise
- lime wedges, to serve
Method
Preheat the oven to 190C/170C Fan/Gas 5 or preheat a barbecue to hot.
If using the oven, place the corn in its husks directly onto an oven rack and roast for around 40–45 minute, or until tender. Turn a couple of times with metal tongs whilst cooking. Leave to cool slightly before removing the husks.
If barbecuing, bring a large pan of water to the boil and simmer the corn for 5 minutes. Drain and cook the corn on the barbecue for around 5–10 minutes, turning regularly.
Mix the cheese, coriander, spring onions, chilli and lime zest in a bowl.
Brush each corn on the cob with mayonnaise then dip in the cheese mixture so each cob is completely covered. Serve immediately with lime wedges.
