GRILLED MEXICAN SWEETCORN

Serves: 4 Prep: 5 mins Cook: 10 mins

Ingredients: For the mayonnaise dressing:

50g mayonnaise

50g sour cream

100g feta cheese, crumbled

½ tsp smoked paprika

1 medium clove of garlic, finely minced

For the TABASCO® Sauce butter:

50g unsalted butter (at room temperature)

1 60ml bottle of TABASCO® Sauce

For the grilled sweetcorn:

4 corn on the cob

A small handful of coriander leaves

1 lime, cut into wedges

50g feta cheese, crumbled

Method:

Light the BBQ and while the coals are heating up, begin preparing the mayonnaise dressing. Add to a bowl the mayonnaise, sour cream, the crumbled feta cheese, smoked paprika, minced garlic and mix until smooth, then set aside. In a separate bowl, mix the butter with TABASCO® Sauce (to taste) and set aside. When the BBQ has reached grilling temperature, place the cobs of corn on the BBQ, turning frequently so they don’t burn. Aim for a deep golden colour and lightly blackened spots on the corn. As soon as the corn is cooked, remove from the BBQ and place on your serving dish, then coat the corn in the TABASCO® Sauce butter. Let the corn cool slightly, then coat with the mayonnaise dressing. To finish, cover the corn in the crumbled feta cheese, coriander leaves and a dusting of smoked paprika. Serve immediately on skewers, and garnish with fresh wedges of lime for squeezing.