Mexican Street Corn

10 minutes

10 minutes




6 whole corn cobs, husks and silks removed

olive oil


2 tbsp mayonnaise

1 tbsp melted butter

¼ tsp smoked paprika

¼ tsp cayenne pepper (or chilli powder)

¼ cup finely grated parmesan cheese

2 limes, cut in wedges, to

Ingredients provided by:



Preheat barbecue to medium-high heat (alternatively heat a large, heavy-based frying pan on medium-high heat).


Brush corn cobs with oil and season with salt. Grill on the barbecue, or in a frying pan, until slightly charred all over and kernels are bright yellow, about 10 minutes.


Mix mayonnaise with melted butter. Transfer corn to a serving plate and, while the corn is still hot, brush generously with mayonnaise mixture. Sprinkle corn with smoked paprika, cayenne pepper and parmesan. Serve immediately with lime wedges to squeeze over just before eating.


Wine Match: Waipara Hills Chardonnay 2016

Corn, smokiness, butter - Chardonnay – need we say more!