Mexican-style barbecued corn

SERVES 8 PREP AND COOK TIME 30 MINUTES

1 tablespoon chipotle chillies in adobo sauce (see Test Kitchen tips, below left)

2 teaspoons lime juice

1 cup (300g) whole-egg mayonnaise 2 tablespoons pepitas (pumpkin seed kernels)

½ teaspoon smoked paprika ½ teaspoon ground cumin

8 (2kg) cobs corn, in husks

½ cup (40g) finely grated parmesan 2 limes (180g), cut into wedges

1 Process the chillies in adobo sauce with the lime juice and mayonnaise until smooth.

2 Stir the pepitas in a frying pan over low-medium heat for 3 minutes or until lightly browned. Add the paprika and cumin; stir a further 15 seconds until toasted. Transfer to a small bowl.

3 Cook the corn in husks in a large saucepan of boiling salted water for 6 minutes or until almost tender. Drain; cool in husks. Peel back the corn husks; remove and discard the silks.

4 Heat a barbecue over medium heat; cook the corn, turning, for 5 minutes or until lightly charred.

5 Place the corn on a platter; spoon a little of the chipotle mayonnaise on the cobs. Sprinkle with parmesan, then the pepita mixture. Serve with the lime wedges and the remaining chipotle mayonnaise. Not suitable to freeze or microwave.