Cook the corn to your liking and then simply dress it up in one of two ways. Both the recipes are enough for 6 – 8 corn on the cob.
Spicy Mexican Corn:
10ml + 10ml smoked paprika
5ml chilli flakes
125ml grated parmesan cheese
Add the mayonnaise and 10ml smoked paprika to a small bowl and mix through. Set aside.
Add the other 10ml smoked paprika, chilli flakes and salt to another bowl and mix together.
Brush the cooked corn with the mayonnaise mixture, sprinkle over the spice rub and roll the corn in the grated parmesan.
Cut the lemons into quarters and serve with the corn.
60ml parsley, tightly packed
60ml coriander, tightly packed
60ml garlic chives
30ml grated lemon rind
80g grated parmesan cheese
60ml butter, cubed
Chop the parsley, coriander, chives and grated lemon rind together until very fine and spoon into a shallow dish.
Add the grated parmesan to another shallow dish.
Melt the butter and brush it all over the cooked corn.
Roll the corn in the herbs and then in the parmesan.