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Heat a griddle pan until hot. Lightly brush the baby corn with a little oil, then place onto the hot griddle pan and cook until char lines form, turning occasionally. Alternatively, steam the baby corn for a few minutes or cook on the BBQ grill (carefully so the corn doesn't fall in!).
Whisk together the mayonnaise, sour cream, cilantro/coriander, garlic, lime zest and juice and cayenne.
Brush the baby corns with the mayo mixture to coat lightly, then roll each corn in parmesan and sprinkle with a little coriander.
Serve with a little squeeze of lime.