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A delicious Mexican recipe from Salsa's Fresh Mex Grill.
Remove the husk and silks from each corn ear and rinse under cold water.
Trim end and if required cut in half.
Place corn ears in a pot of boiling water.
Cook the corn cobs for 10 minutes.
In the meantime, combine 1/3 cup mayonnaise, 1 tsp chilli powder, ¼ tsp ground cayenne pepper, ¼ tsp salt and juice of 1 lime. Mix well and set aside.
Remove corn from boiling water.
Insert 20cm wooden skewer into the centre of the corn cob.
Place corn cobs on hot grill or barbeque.
Slowly roll on the corn to scorch some of the corn kernels.
Once some of the kernels have blackened, remove corn from grill or barbeque.
Using a pastry brush, brush the corn with the lime and chilli mayo.
Spread the mayo all around the cobs.
Very lightly sprinkle with sweet paprika & serve.
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