This is direct from a Women’s Weekly Christmas magazine that we had down the south coast over Christmas time and there was so much inspiration for me in this one magazine! Plus we were on holidays and had the time to try many recipe and cook and relax. I adored this side dish, and served it also as an entrée. It is messy to eat I warn you but just so delicious it was worth it!
For a wonderful beer snack or nibble at the beginning of a Mexican/South American feast - try cutting the kernels off the corn once barbecued and serve the combination on large corn chips - sprinkled with some chilli pepitas (fry 1/4 cup pepitas with 1 tbsp sugar over low heat til sugar melts, scatter with a tbsp salt, cook til toasted for a minute or two, remove from heat and stir in 1 tsp ground chilli).
Pictured: Cuban-Style Barbecued Corn6 corn cobs, trimmed
½ cup mayonnaise – I like the S&W brand
1 cup finely grated parmesan cheese
1 tsp cayenne pepper
1 cup fresh coriander leaves
2 limes cut into wedges to serve
Cook corn on a barbeque or grill plate for 10 minutes or until tender and slightly charred on all sides.
Spread the mayonnaise over each corn, and sprinkle with the cheese then cayenne then coriander, serve with the lime
Makes 6 corn cobs
Pictured: Cooking the Corn on a grill plate