Prepare the barbecue for direct cooking over medium heat (180° to 230°C).
Mexican Corn Cobs
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh coriander, chopped
- Freshly ground black pepper
- 4 corn cobs, husks remove
- Olive oil
- 2 limes cut into quarters
- ¼ cup finely grated parmesan
- Ground cayenne pepper
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.