Charred chilli corn
Inspired by a similar dish I tried recently on the North Shore of Hawaii, these are earthy, luscious and deliciously messy.
4 corn cobs, husks pulled back
50g/2oz Lancashire or Wensleydale cheese, finely grated
2 tsp chilli flakes
4 tbsp mayonnaise
Squeeze lime, to serve
Bring a large pan of salted water to the boil over high heat. Add the corn and cook for 10 minutes. Drain and pat dry. Heat your barbecue or a griddle pan until hot.
Cook the corn cobs for about 10 minutes, turning every couple of minutes or until the corn is tender and nicely charred in places. Remove from the grill.
On a plate, mix the cheese and chilli flakes together. Place the mayonnaise on another plate. Roll the corn first in the mayonnaise and then in the chilli-cheese mixture. Eat immediately with a squeeze of lime.
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