MEXICAN MIELIES

Ingredients

• 1 lime, halved

• 6 Tbsp Cultured créme fraiche

• small handful fresh coriander leaves, roughly chopped

• 1 tsp Spanish smoked paprika

• Garlic salt, to taste

• 4 Wooden skewers

• Unsalted butter, for spreading

• 2-3 Tbsp Parmesan cheese

• 2 tsp fresh lime, juiced

• 3 Tbsp mayonnaise

• 4 Sweetcorn cobs

Cooking Instructions

1. Remove the husks from the corn. Soak skewers on water for 15 minutes and then skewer the bottom of the corn cobs to make a handle for the corn. Heat a griddle pan to a medium-high heat and place the corn directly onto the griddle and cook for 10-12 minutes until kernels are charred and corn cooked.

2. While the corn grills, combine the spread ingredients and set aside. Mix together the parmesan, smoked Spanish paprika and coriander and set aside.

3. Once the corn has cooked, smear butter over the corn and brush a thick layer of the spread. Sprinkle generously with topping and finish with a squeeze of lime.

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