Charred Corn With Chipotle Mayo, Manchego & Parmigiano

Ellie Studd

12 Oct

Cook Time 25 minutes

Serves 4

Ingredients

125g chipotle in adobo sauce, chopped

4 tbsp whole-egg mayonnaise

4 sweetcorn cobs

Oil, for brushing

60g Parmigiano Reggiano, finely grated

40g Manchego, finely grated

Zest of 1 lime

Optional spice mix

½ tsp cumin seeds, toasted

2 tsp pumpkin seeds, roasted

Tajín Mexican spice

To Serve

Lime wedges, to serve

Combine the chipotle and mayonnaise in a bowl and stir well, then set aside.

Blanch corn cobs in boiling water and refresh under cold water. Brush corn cobs with oil.

Place the cobs on a hot grill pan and char-grill until lightly charred. Remove the corn and immediately brush with the chipotle mayonnaise.

Roll the corn over the cheese, sprinkle with the spice mix and lime zest, and serve hot with lime wedges to squeeze over.