Mexican grilled corn on the cob
|4||sweetcorn — on the cob|
|100 g||parmesan cheese — grated|
Cut out a square of tin foil big enough to wrap each corn individually.
Place the corn in the centre of the foil, and season with salt, pepper and a knob of butter. Tightly wrap each corn in the tin foil.
When you fire is ready (low to medium heat) place the corn directly onto the coals.
Turn the corn occasionally and remove from the fire once cooked. Approximately 20 minutes.
Smear corn with mayonnaise and season with salt, pepper and ground peperoncino.
Coat with Parmesan cheese and serve immediately with fresh lime wedges.
Recipe reprinted with permission of Source Food.