Mexican Grilled Corn

Among the incredible street food Mexico has to offer, is elote, grilled corn coated in mayonnaise, cheese and chilli. It might not sound instantly appealing on paper but to try it is to love it. Any corn on the cob will do but if you do find them in their husks all the better, the husks allow them to cook slowly until they become dry enough to peel back and expose the cob. In the absence of cotija cheese or ricotta salata, at a push Parmesan cheese can be used.

INGREDIENTS

• 4 corn on the cob, preferably with husks on
• 4 tbsp mayonnaise
• 2 tbsp sour cream
• 2 tbsp cayenne pepper
• 150g parmesan, finely grated
• 1 lime, sliced in wedges to serve

METHOD

1. Soak the corn in a bucket of cold water for about 2 hours.
2. Light the barbecue and allow the coals to heat for about 45 mins to an hour before starting to cook over them.
3. In a bowl whisk together the mayonnaise and sour cream and set aside.
4. Cover and cook the corn on the edges for about 20-25 minutes, turning half way through.
5. The husks should be slightly charred and dry. When the husks are dry, using metal tongs, pull back the husks so the corn is exposed. Place in the middle of the grill and allow the cob to char slightly.
6. Remove from the barbecue and pull away any remaining husks.
7. Coat each cob with the mayo mix and sprinkle generously with the grated cheese and a sprinkle of cayenne pepper. Serve with a squeeze of lime.