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Ingredients
Method
- 4 corn cobs, husks removed
- 2 tbsp olive oil
- 100g vegan mayonnaise
- 1 tbsp chipotle in adobo, finely chopped
- 1 tsp smoked paprika
- 1 lime, zested, plus wedges to serve
- 40g vegan parmesan-style cheese, finely grated
- Small handful coriander leaves, chopped
- Sea salt
- Heat a barbecue or chargrill pan to high. Rub the corn with olive oil and a good pinch of salt, then grill for 10 to 12 minutes, turning every couple of minutes, until blistered and blackened in patches.
- While the corn cooks, stir the mayonnaise, chipotle, smoked paprika and lime zest together in a small bowl. Taste and add more chipotle if you want more heat.
- Slather the hot corn with the chipotle mayo, scatter over the grated cheese and coriander, and finish with a squeeze of lime. Serve straight away with extra wedges and plenty of napkins.
25 mins
4 serving
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