Adam Liaw's Mexican corn

Adam Liaw
Mexican corn.
Mexican corn. Photo: Benjamin Dearnley
Difficulty
Easy

This easy barbecue recipe is even more impressive if you leave the husks on the corn as a handle.

Ingredients

6 ears corn, unpeeled

½ cup mayonnaise

1 tsp smoked paprika

½ tsp cayenne pepper (optional)

freshly grated parmesan cheese, to serve

¼ cup roughly chopped coriander, to serve

Tabasco sauce, to serve

Method

1. Peel back the ears of corn but do not detach the husks. Remove the silk and discard. Detach one "leaf" of husk and use that to tie the remaining husks into a bundle while still attached to the corn. This will work as a handle when you eat it. 

2. Heat a barbecue grill to high and grill the corn, turning frequently, for about 10 minutes until the corn is bright yellow and has started to blacken in places. Mix the mayonnaise, paprika and cayenne pepper (if using) and brush over the corn, grilling for a further minute or two to melt the mayo. Move to a serving plate, grate the parmesan over the corn, scatter with the coriander and add a little Tabasco to serve. 

Adam's tip Instead of grilling, you can cook the ears in boiling water for 4 minutes, or microwave on high in a covered bowl with a dash of water for 2-3 minutes per ear, until bright yellow.

Also try Adam Liaw's taco pie