Bad-ass cheesy corn on the cob

Serves 6

  • 6 corn on the cob, with husks intact

  • 4 tablespoons Hellmann's Mayonnaise

  • extra virgin olive oil

  • 2 limes

  • 1 teaspoon smoked paprika or cayenne pepper

  • 90 g mild, hard cheese, such as Parmesan, Zamorano or Pecorino

Soak the corn (husks and all) in cold water for at least 30 minutes – if you can't find cobs with the husks intact, you don't need to do this. Meanwhile, place the mayo into a bowl with a drizzle of extra virgin olive oil, the zest from the limes and the juice from 1. Mix well, taste and add a squeeze more juice, if needed. Spread the mayo onto a plate, then dust with the paprika or cayenne pepper and put to one side. Grate the cheese onto another large plate, then set aside also.



Preheat a griddle pan over a high heat. Add the corn and griddle for 12 to 15 minutes, or until the husks are black and charred all over, turning occasionally – the husks will help to steam the corn until tender.



Peel back the husks, keeping them intact at the base, then roll each cob into the lime-spiked mayo, before rolling into the cheese. Shake off any excess and get stuck in.



Nutritional Information

Bad-ass cheesy corn on the cob

With lime and paprika mayo

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Griddled corn on the cob, dipped into lime-spiked mayo and grated cheese – this is naughty and really nice.
Serves 6
35m (plus soaking time)
Super easy
Print this recipe
Method

Soak the corn (husks and all) in cold water for at least 30 minutes – if you can't find cobs with the husks intact, you don't need to do this. Meanwhile, place the mayo into a bowl with a drizzle of extra virgin olive oil, the zest from the limes and the juice from 1. Mix well, taste and add a squeeze more juice, if needed. Spread the mayo onto a plate, then dust with the paprika or cayenne pepper and put to one side. Grate the cheese onto another large plate, then set aside also.

Preheat a griddle pan over a high heat. Add the corn and griddle for 12 to 15 minutes, or until the husks are black and charred all over, turning occasionally – the husks will help to steam the corn until tender.

Peel back the husks, keeping them intact at the base, then roll each cob into the lime-spiked mayo, before rolling into the cheese. Shake off any excess and get stuck in.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 191
    10%
  • Carbs 20.3g
    8%
  • Sugar 2,7g 2%
  • Fat 8.6g 12%
  • Saturates 3.4g 17%
  • Protein 9.5g 21%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 6 corn on the cob, with husks intact

  • 4 tablespoons Hellmann's Mayonnaise

  • extra virgin olive oil

  • 2 limes

  • 1 teaspoon smoked paprika or cayenne pepper

  • 90 g mild, hard cheese, such as Parmesan, Zamorano or Pecorino