Jamie Oliver

Bad-ass cheesy corn on the cob

With lime and paprika mayo

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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%
  • Sugar
    2.7g
    3%
  • Salt
    0.3g
    5%
  • Fibre
    1.8g
    -

Of an adult's reference intake

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

Foodtube
Recipe From

Foodtube

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

Of an adult's reference intake

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

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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

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.

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