Jamie Oliver

Bad-ass cheesy corn on the cob

With lime and paprika mayo

Bad-ass cheesy corn on the cob

Serves 6
Cooks In35 minutes plus soaking time
DifficultySuper easy
Nutrition per serving
  • Calories
    191
    10%
  • Fat
    8.6g
    12%
  • Saturates
    3.4g
    17%
  • Protein
    9.5g
    21%
  • Carbs
    20.3g
    8%
  • Sugars
    2.7g
    3%
  • Salt
    0.3g
    5%
  • Fibre
    1.8g
    -

Of an adult's reference intake

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Ingredients

  • 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
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Method

  1. 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.
  2. 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.
  3. 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.

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Nutrition per serving
  • Calories
    191
    10%
  • Fat
    8.6g
    12%
  • Saturates
    3.4g
    17%
  • Protein
    9.5g
    21%
  • Carbs
    20.3g
    8%
  • Sugars
    2.7g
    3%
  • Salt
    0.3g
    5%
  • Fibre
    1.8g
    -

Of an adult's reference intake