Make your next barbecue blowout a fiesta with this delicious Mexican side. A twist on the classic corn on the cob side, this recipe sees the corn lightly charred and rubbed in a chilli mayonnaise mixture, before being finished off with a sprinkle of cheese and extra spice.
Prepare a medium-hot grill or barbecue. Grill the corn for 7-10 minutes until lightly charred.
Combine the mayonnaise, soured cream, chilli powder and lime juice. Season.
Roll the cobs in the mayonnaise mixture. Sprinkle with the cheese and extra chilli to taste. Serve with lime wedges.
See more Sweetcorn recipes