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Bad-ass cheesy corn on the cob

Bad-ass cheesy corn on the cob

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Bad-ass cheesy corn on the cob

With lime and paprika mayo

With lime and paprika mayo

Serves 6

Cooks In35 minutes plus soaking time

DifficultySuper easy

Nutrition per serving
  • Calories 191 10%

  • Fat 8.6g 12%

  • Saturates 3.4g 17%

  • Sugars 2.7g 3%

  • Salt 0.3g 5%

  • Protein 9.5g 19%

  • Carbs 20.3g 8%

  • Fibre 1.8g -

Of an adult's reference intake


  • 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


  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.

Watch the video: Jamies Mexican Cheesy Corn on the Cob