corn on the cobs 6
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
Sriracha or other chilli paste or sauce 2 tbsp
smoked paprika1/4 tsp
coriander finely chopped to make 2 tbsp
Mix all the sauce ingredients then scoop them into a shallow baking dish or tray. This will make it easier to coat the corn.
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.