Posted on April 28, 2014
I first encountered this Mexican street style corn whilst at a flea market in Brooklyn, New York, a year and a half ago. Jinn disappeared for a wee while whilst I was rummaging through some old records and when I turned around he had returned with two massive cobs of corn coated with some unknown substances and an even bigger smile spread across his face. I wasn’t even hungry but before I knew it, my corn had disappeared, every last little kernel inhaled deliciously into my eager stomach.
We’ve been trying to replicate it ever since and I think, by George, we’ve got it! Thanks to stumbling across this rad Jamie Oliver recipe and putting our spin on it, we’ve now managed to spread the cheesy corn love to the rest of our family and friends.
- 6 large cobs of corn, husked and halved
- 4 tablespoons Japanese mayonnaise
- zest of 2 limes
- juice of 1 lime
- 1 teaspoon cayenne pepper
- 90g finely grated parmesan cheese (I find the almost powdered form the best as it sticks to the corn perfectly)
- Soak the corn in cold water for at least 30 minutes.
- Mix together the mayonnaise, lime zest, lime juice and cayenne pepper. You can add more lime juice to taste. Now spread the mixture onto a large plate.
- Spread the grated parmesan onto another large plate.
- Preheat your barbecue or a griddle pan to high heat. Whilst you’re waiting you can skewer your corn for ease of consumption.
- Roll each piece of corn in the mayonnaise mixture. Cook the corn for 12 to 15 minutes each, turn occasionally.
- Now roll your nicely charred corn in the parmesan. Shake off any excess cheese.
- Get in quick. They’re that good.