Mexican-style barbecued corn

Prep time: min
Total time: min
Serves 4
4
husked corn cobs
sea salt
2 tbsp
olive oil
30 mL
freshly ground black pepper
1 oz
Pecorino cheese
30 g
sweet smoked paprika
1
lime
Per serving (1/4 of the recipe):
calories
207.1
fat
12.1 g
saturated fat
2.8 g
carbs
20.1 g
sugar
2.5 g
protein
5.9 g

Directions

  1. Preheat the barbecue. Put the corn cobs in a large pan of salted water over a high heat. Bring to boil, then simmer gently for about 15 minutes, or until cooked through. Drain in a colander and let steam dry.

  2. Brush the corn with a little oil and season with salt and pepper. Place on the barbecue and cook, until bar-marked all over, turning occasionally.

  3. Meanwhile, finely grate and spread the cheese out on a shallow baking sheet or plate. Sprinkle the barbecued corn with paprika, then roll in the Pecorino cheese. Serve with lime wedges for squeezing over.

Tip

Cooking corn on the barbecue adds a deliciously smoky flavour, but using a grill pan works well too.