Jamie Oliver

Mexican-style barbecued corn

With sweet smoked paprika and cheese

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Mexican-style barbecued corn

Serves 4
DifficultySuper easy
Nutrition per serving
  • Calories
    304
    15%
  • Fat
    20.1g
    29%
  • Saturates
    12.3g
    62%
  • Protein
    9.1g
    20%
  • Carbs
    18.5g
    7%
  • Sugar
    2.5g
    3%

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

Nutrition per serving
  • Calories
    304
    15%
  • Fat
    20.1g
    29%
  • Saturates
    12.3g
    62%
  • Protein
    9.1g
    20%
  • Carbs
    18.5g
    7%
  • Sugar
    2.5g
    3%

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

  • 4 corn on the cob , peeled
  • 50 g butter , melted
  • sea salt
  • freshly ground black pepper
  • sweet smoked paprika , for sprinkling
  • 80 g Pecorino Romano cheese , finely grated
  • 1 lime , quartered
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Method

Put the corn cobs in a large pan of salted water and bring to the boil. Simmer gently for about 15 minutes until the corn is cooked. Drain in a colander and allow to steam dry.

Brush the corn with a little of the melted butter and season with salt and pepper. Place on a barbeque or in a preheated griddle pan and cook, turning the cobs, until lightly toasted.

Meanwhile, spread out the grated cheese on a shallow tray or plate. Pour the remaining melted butter into another shallow tray. Roll the grilled corn in the melted butter, sprinkle with paprika, then roll in the Pecorino. Serve with a wedge of lime.

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