Grilled Corn on the Cob with Spicy Mayo & Cheese

Take corn up a notch but keep its fantastic flavour by cooking it in the husk instead of boiling. It steams in the skin, a quick peel once cooked, and you have a tasty treat.

Ingredients:

• 4 organic corn in the husk
• ¼ cup Mayonnaise
• 200 g parmesan, grated

• 2 tsp chili powder
• ¼ bunch organic parsley

Directions:

1. Soak ears of corn in cold water for 10 minutes.
2. Heat a barbeque on medium high & place corn on barbeque as it is warming up. 
3. Grill corn for approx. 8-10 minutes, turning occasionally.  
4. Remove from grill & pull the husk down on the corn and remove completely or leave as a handle.
5. Spread mayonnaise across the kernels, sprinkle with cheese then chili powder.
6. Place them back on the grill and close the barbeque lid.
7. In 3 minutes open the lid and sprinkle with parsley, if the cheese is not yet melted, close the lid and continue to warm until the cheese melts.