Summer is still upon us, and while the temps are soaring and we are all still feeling incredibly social before we go back into hibernation mode for the rainy winter months, be sure to max out on the braais and dinner parties for the time being. Next time you do fire up the coals, try this Mexican BBQ corn recipe – just chuck them on a braai, add some sweet smoked paprika and cheese to add that sting to the mix, and enjoy them with absolutely anything:
• 4 corn on the cob, peeled
• 50 g butter, melted
• sea salt
• freshly ground black pepper
• sweet smoked paprika, for sprinkling
• 80 g Pecorino Romano cheese, finely grated
• 1 lime, quartered
You can cook these on a barbecue or in a preheated griddle pan.
Put the corn cobs in a large pan of salted water and bring to the boil. Simmer gently for about 15 minutes until the corn is cooked. Drain in a colander and allow to steam dry.
Brush the corn with a little of the melted butter and season with salt and pepper. Place on a barbeque or in a preheated griddle pan and cook, turning the cobs, until lightly toasted.
Meanwhile, spread out the grated cheese on a shallow tray or plate. Pour the remaining melted butter into another shallow tray. Roll the grilled corn in the melted butter, sprinkle with paprika, then roll in the Pecorino. Serve with a wedge of lime.
Per serving, you are looking at 304 calories, 18.5g carbs and 2.5g sugar. Not too bad at all.
As easy as that. Thanks Jamie O for another cracker recipe!
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