Corn on the cob reminds me of summer fairs. As soon as we entered the fairgrounds the smell of grilled or boiled corn filled the air. When it was time to eat, I would wait in line to buy myself a corn on the cob. I remember it was 50 cents (that’s Aussie cents). I would always have it with butter and salt. Between the corn on the cob, and the pink fairy floss I was in childhood heaven. The only drawback with eating the juicy corn was that the kernels always got stuck in my teeth. Still happens!
Mexican Style BBQ Corn with Paprika
Jul 1, 2008
Ingredients
| 4 | whole corn cobs |
| 1 | stick of butter |
| 1 | cup Pecorino Romani or parmesan finely grated |
| ¼ | teaspoon smoked paprika to sprinkle |
| 1 | lime quartered |
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Directions
Preheat bbq or chargrill pan on high heat. Place corn in a large pan of salted water and bring to boil Simmer gently over medium heat for 12 minutes or until corn is cooked Drain in a colander, then all to steam dry—that is let sit to dry. Brush corn with a little melted butter and season with salt and pepper BBQ for 6 minutes, turning until lightly toasted. Spread out the pecorino or parmesan on a shallow tray or plate. Pour the remaining butter into another shallow tray. Roll the corn in the butter, sprinkle with paprika, then roll in the cheese. Serve with a wedge of lime
Credit
Delicious Magazine – Jamie Oliver
Filed Under
Vegetables and Side Dish
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