Todd Eyre
Ingredients
Method
1.Soak the corn in the husks in cold water for 15 minutes. Drain.
2.Preheat the grill or barbecue to high, then grill the corn in their husks until almost black. Peel the corn and continue to grill it for about 10 minutes, or until it has turned a nice roasted colour.
3.In a small bowl whisk together the butter, lime juice, garlic and mayonnaise. Insert a skewer or chopstick into the base of the corn then brush over the butter mixture.
4.Sprinkle over the Mexican spice mix then roll the cobs in the cheese. Serve straight away.
Manchego cheese is a traditional Spanish cheese made from sheep’s milk. It’s available at most supermarket delis, however if you can’t get hold of it, it can also be substituted with Pecorino Romano.
Note
