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Whole Corn Cob with Mexican Molcajete Sauce

This recipe is from episode 26 of Good Chef Bad Chef series 3.


  • 2 whole corn cobs

  • 6 long, red chillies

  • 2 ripe tomatoes

  • 2 birds-eye chillies

  • 2 garlic cloves

  • 1 tsp cumin seeds, toasted

  • 1 tsp smoked paprika

  • Juice from half a lime

  • 1 tsp sea salt

  • Coriander leaves and one lime to garnish


  • 1.

    Place the chillies and tomatoes on a hot barbie and roast until soft and char-grilled.

  • 2.

    Cool slightly and remove and discard skin.

  • 3.

    Now place the chillies, garlic, cumin seeds and smoked paprika in a blender and blitz until they form a rough paste.

  • 4.

    Now add the tomatoes and continue grinding.

  • 5.

    Finish with lime juice and salt to taste.

  • 6.

    BBQ the corn for 3 minutes on each side. Season.

  • 7.

    Pour the sauce over the corn then garnish with coriander leaves, onions and lime cheeks.

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