Corn over coals until half the kernels have gone dark, then rolled through mayonnaise loosened with lime and shot through with Old Red. The rub goes on after the fire, not before, which keeps the sugar out of the flames and the smoked paprika tasting of smoke rather than ash.
20 mins. Serves 4.
Ingredients
- 4 Corn cobs, husked
- 1 dessertspoon Plateit Old Red Rub
- 150g Whole egg mayonnaise
- 1 Lime
- 50g Parmesan or crumbled fetta
- 1 tbsp Olive oil
- Coriander, chopped, a handful
Method
- Stir the mayonnaise with 1 dessertspoon of Plateit Old Red Rub and the juice of half the lime. Leave it 10 mins so the rub softens into it.
- Rub the cobs with the oil. Barbecue or grill plate on high.
- Turn every couple of minutes, 10 to 12 mins total, until a good number of kernels have blackened and the rest are deep yellow.
- Straight from the heat, roll each cob through the rub mayonnaise or paint it on thick.
- Cheese grated over, coriander, remaining lime in wedges. Eat before it cools.
Swap it: Cut the kernels off and fold the lot through the mayonnaise for a bowl salad that survives a picnic.
