Mexican Corn Cobs

Mexican Corn Cobs

  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Cuisine
    • Mexican
  • Course
    • Appetizer
    • Main Course
  • Cooking Method
    • Barbecue
    • Gas BBQ

Ingredients

Main

  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup fresh coriander, chopped
  • Salt
  • Freshly ground black pepper
  • 4 corn cobs, husks remove
  • Olive oil
  • 2 limes cut into quarters
  • ¼ cup finely grated parmesan
  • Paprika
  • Ground cayenne pepper

Method

1
Prepare the barbecue for direct cooking over medium heat (180° to 230°C).
2
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.
3
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.
4
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.
5
Just before serving, finish with a light dusting of paprika and cayenne pepper.