Name: Mexican-style grilled corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 8 corn cobs, silk removed, husks attached; 80 gram butter, melted; 1/2 cup (150g) good-quality mayonnaise; 1/4 cup (20g) finely grated pecorino cheese; 1 tablespoon chilli powder

Mexican-style grilled corn

Warm, buttery grilled corn is brilliant topped with creamy mayonnaise and shaved pecorino cheese in this Mexican style recipe. Serve as a side with grilled meat and fresh salads.

Serves 8

Prep

10M

Cook

10M

Total

20M

Ingredients

8 corn cobs, silk removed, husks attached

80 gram butter, melted

1/2 cup (150g) good-quality mayonnaise

1/4 cup (20g) finely grated pecorino cheese

1 tablespoon chilli powder

Method

1.Tie or plait the corn husks. Cook the corn on a heated oiled grill plate (or grill or barbecue) over medium-high heat for about 10 minutes or until lightly charred all over and tender.

2.Meanwhile, place butter and mayonnaise in two separate shallow bowls.

3.Roll the corn in the butter and then in the mayonnaise. Transfer to a serving plate; sprinkle with cheese and chilli. Season with salt.

Not suitable to freeze. Butter suitable  to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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