Mamasita corn on the cob

This recipe comes from my favourite Mexican restaurant, Mamasita. It’s so popular the long staircase is lined with people every night. I use parmesan instead of Mexican cheese, which works fine.

INGREDIENTS

6 corn cobs, husks removed, cut in half

125g mayonnaise

1/2 lime, juiced

1 tablespoon olive oil

100g parmesan, grated

lime wedges, to serve

INGREDIENTS FOR ADULTS

1 teaspoon cayenne pepper

2 teaspoons sweet smoked paprika

2 teaspoons salt

2 chipotle chillies

or 2 tablespoons chipotle sauce

or 1-2 teaspoons chipotle chilli powder

METHOD

Bring a large saucepan of water to the boil. Cook the corn for 1 minute, then drain.

Combine the mayonnaise and lime juice then divide into two bowls.

Heat the grill of your barbecue or a chargrill pan to a very high heat. Brush the corn with olive oil then cook, turning regularly, for 10–12 minutes, or until charred and tender.

DISH ONE

Insert a bamboo cocktail stick into one end of each of the kids’ corn pieces. Brush the corn with the mayonnaise mixture, sprinkle with half the cheese and serve with lime wedges.

DISH TWO

While the corn is grilling, combine the cayenne pepper, paprika and salt in a small bowl.

If using chipotle chillies, heat a small frying pan over a high heat then toast the chillies for about 30 seconds on each side, or until fragrant. Remove from the pan and discard the stems and seeds. Coarsely chop the chillies and grind them to a powder using a small food processor or a spice grinder.

Add the chipotle powder or sauce to the lime juice and mayonnaise mixture.

Insert a bamboo cocktail stick into one end of each of the adults’ corn pieces. Brush the corn all over with the chipotle mayonnaise. Sprinkle with the paprika mixture and the remaining cheese and serve with lime wedges.

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