Jazz up corn, Mexican style, with cheese and lime.
4 cobs corn, silk removed
¼ cup mayonnaise
½ tbsp chipotle chilli powder
Heat a barbecue to hot. Lightly oil the grill. Grill the corn, turning occasionally, for 5-10 minutes or until it goes an even, deep, golden brown.
Whisk the mayonnaise and chilli in a bowl. Place the corn cobs on a plate and scatter with finely crumbled feta. Serve with chilli mayonnaise and lime wedges on the side.
To make a feast of it, serve with:
- Tomato salsa
- Grilled skirt steak for tacos
- Grilled flathead for tacos
- Aromatic salad
- Chicken adobo for tacos
- My Mexican mayonnaise