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Grilled Corn on the Cob with Spicy Mayo & Cheese

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.



  • 4 organic corn in the husk
  • ¼ cup Mayonnaise
  • 200 g parmesan, grated
  • 2 tsp chili powder
  • ¼ bunch organic parsley



  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.
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