A smoky, spicy chilli sauce that delivers an eye-opening flavour hit.
4 to 6 corn cobs
1 tbsp olive oil
2 tbsp finely grated parmesan
1 tsp smoked paprika
1 lime, quartered
1 tbsp chipotle in adobo
75g whole egg mayonnaise or aioli
75g sour cream
1 tbsp lime juice
½ tsp dried oregano
sea salt and pepper
Remove the husks and silks from the corn (or pull back the husks to form a ponytail handle). Cook in simmering salted water for 20 minutes or until tender, then drain well.
To make the mayo, whiz the chipotle, mayonnaise, sour cream, lime juice, oregano, sea salt and pepper in a blender until creamy.
When ready to eat, heat the barbecue or grill. Cut each cob in half, brush with olive oil, season and cook over medium heat until nicely charred. Roll each corn cob in the mayo, dust with parmesan and paprika and serve with lime wedges.