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Mexican

Name: Charred corn rolled in chipotle mayo, manchego & parm Everyday Gourmet Justine Schofield
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1–2 chipotles in adobo sauce, chopped125 g (½ cup); 4 tbsp Whole-egg mayonnaise; 4 sweetcorn cobs; 60 g Parmigiano Reggiano, finely grated (we use Georgio Cravero); 40 g Manchego, finely grated; Grated lime zest & lime wedges, to serve; Optional spice mix; ½ tsp cumin seeds, toasted; 2 tsp pepita seeds roasted

Charred corn rolled in chipotle mayo, manchego & parm Everyday Gourmet Justine Schofield

Ellie joins Justine Schofield to make an easy cheesy charred BBQ corn with El Esparto Manchego