In the Kitchen
Sweetcorn is coming into season - banish those blah boiled cobs and spice it up on the barbecue.
MEXICAN CORN WITH CHEESE AND LIME
4 cobs corn, silk removed
1/4 cup mayonnaise
1/2 Tbsp chipotle chilli powder
Heat a barbecue to hot. Lightly oil the grill. Grill the corn, turning occasionally, for 5-10 minutes or until it goes an even, deep, golden brown.
Whisk the mayonnaise and chilli in a bowl. Place the corn cobs on a plate and scatter with finely crumbled feta. Serve with chilli mayonnaise and lime wedges on the side.
- Good Food