Mexican Mielies

Recipe by: Claire Winstanley

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

4 pack Super Sweet Sweetcorn
Unsalted butter for spreading
4 wooden skewers

For the spread
3 tablespoons mayonnaise
6 tablespoons cultured Crème Fraiche
1 lime, juice
Garlic salt, to taste

For the topping
½ cup Parmesan cheese, finely grated
1 teaspoon Spanish smoked paprika
Small handful fresh coriander, roughly chopped
1 limes, quartered

Remove the husks from the corn. Soak skewers on water for 15 minutes and then skewer the bottom of the corn cobs to make a handle for the corn.  Heat a griddle pan to a medium-high heat and place the corn directly onto the griddle and cook for 10-12 minutes until kernels are charred and corn cooked.

While the corn grills, combine the spread ingredients and set aside. Mix together the parmesan, smoked Spanish paprika and coriander and set aside. Once the corn has cooked, smear butter over the corn and brush a thick layer of the spread. Sprinkle generously with topping and finish with a squeeze of lime.