The perfect side dish for a South American outdoor barbecue. You can cut the cobs in half before cooking if you like. Authentically the cheese used is queso fresco, which is a mild crumbly soft cheese variety. Parmesan works well as a replacement and all the flavours meld together when piping hot.
Preheat a barbecue or chargrill pan to high heat.
Cook the corncobs in a large saucepan of boiling water for 5 minutes. Remove the pan from the heat and leave the corn in the water until ready to grill.
Just before serving, remove the corn from the water and pat dry with a clean tea towel (dish towel). Brush all over with mayonnaise and season with salt and freshly ground black pepper. Grill for 5 minutes, turning regularly, until grill marks appear. Sprinkle the corncobs with parmesan and coriander, then serve immediately with lime wedges to squeeze over them when eating.
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