This corn is bad-ass. Crunchy, sweet, spicy, salty, creamy and all together YUM. It can be served as a snack or side to a Mexican feast. However you serve it, the mayo is a MUST, it helps the cheese stick. I know, best sentence ever written, right? My arteries are tightening as I type.

Ingredients – Corn Cobs

• 1 packet of McCain Corn Cobbettes
• 50g of butter – melted
• 1 tbs of honey
• 1 tsp of cayenne pepper
• 2 tsp of sweet smoked paprika
• ½ cup of finely grated parmesan cheese
• Lime wedges to serve

Ingredients – Spicy Mayo

• ½ cup of whole egg mayonnaise
• 1 tsp of cayenne pepper

Method

1. Place McCain Corn Cobbettes in a large pan of salted water and bring to the boil. Simmer gently for 8 minutes, or until the corn is tender. Drain in a colander and allow to steam dry.
2. Meanwhile, for spicy mayo, combine mayonnaise and cayenne pepper in a small bowl. For spice mix, combine cayenne pepper and sweet smoked paprika.
3. Place melted butter with honey into a small bowl and stir well to combine. Once the Corn Cobbettes are dry brush with a little of the butter and honey mixture. Place on a barbeque or in a preheated grill pan and cook, turning the Corn Cobbettes, until lightly toasted.
4. Pour the remaining melted butter and honey mixture into a shallow tray. Remove the Corn Cobbettes from the grill and roll in the butter and honey mixture, sprinkle with spice rub and serve with spicy mayo, wedges of lime and topped with finely grated parmesan cheese.

Enjoy!