Mini Mexican Street Corn

Step 1

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!).

Step 2

Whisk together the mayonnaise, sour cream, cilantro/coriander, garlic, lime zest and juice and cayenne.

Step 3

Brush the baby corns with the mayo mixture to coat lightly, then roll each corn in parmesan and sprinkle with a little coriander.

Step 4

Serve with a little squeeze of lime.