Ingredients
9 total- 4 corn-on-the-cob
- 1½ limes, 1 zested and 1½ juiced
- 30ml sunflower oil
- ½ tsp cayenne pepper
- ½ tbsp smoked paprika, plus a pinch
- 1 tsp sea salt
- 150g mayonnaise
- 1 tbsp sriracha sauce
- 1 tbsp finely chopped coriander
Method
5 stepsStep 1
Cut each cob in half lengthways by standing it on one end and using a heavy, sharp knife to gently saw through from top to bottom; lay each half flat-side down, and cut in half lengthways to give quarter-cobs.
Step 2
Combine the juice from 1 lime, the oil, cayenne pepper, smoked paprika and sea salt in a large bowl. Add the corn; toss to coat. Set aside for at least 20 mins or until ready to cook.
Step 3
Meanwhile, combine the mayonnaise, sriracha sauce and remaining juice from ½ lime in a bowl. Mix well and season to taste with salt.
Step 4
Light the barbecue 30 mins before you start cooking. Barbecue the corn over direct heat (or cook under a medium-high grill), kernels down, for 8-10 mins, until charred and slightly curled into a rib shape; turn and cook for 1 min more.
Step 5
Serve scattered with the lime zest, pinch of smoked paprika and the coriander, with the mayo to dip in.