Ingredients:
6 corn on the cobs
80g gluten-free mayonnaise
2 tbsp sour cream
½ tsp chilli pepper, plus more for serving
2 tsp lime juice
pinch of salt
60g grated cotija (Mexican cheese) or vegetarian Parmesan-style cheese, if not available
lime wedges, for serving
method:
- Prepare a medium hot grill or barbecue. Grill the corn until hot and lightly charred all over 7-10 minutes, depending on the temperature of the grill. Meanwhile mix the mayonnaise, sour cream, lime juice, salt and chilli pepper all together.
- Roll the corn cobs in the mayonnaise mixture. Sprinkle with cheese and more chilli if desired and serve with a lime wedge.
