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
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
Method:
(1) Preheat a barbecue with a lid to high.
(2)Combine the chipotle and mayonnaise in a bowl and stir well, then set aside.
Peel back the sweetcorn husks, leaving them attached to the base of the cobs. Tie the husks together with kitchen string, and remove and discard the silks.
(3) Place the sweetcorn cobs on the grill and lower the lid, ensuring that the husks are sticking outside the lid to avoid them burning. Barbecue the corn for 6–8 minutes, turning regularly, until charred. Remove the corn from the barbecue and immediately brush with the chipotle mayonnaise.
(4)Roll the cheese over the corn, sprinkle with spice mix, lime zest and serve hot with lime wedges for squeezing over
Note: if BBQ is not available on set: Blanch corn cobs in boiling water and refresh under cold water. Brush corn cobs with oil and char-grill until lightly charred.
