1tbsppaprika per cornor enough to properly cover each corn
2tblspolive oildrizzle over for cooking
butterenough to melt over the corn at the end of cooking to make glossy and delicious
grated Parmesan enough to cover each corn
salt and pepper for seasoning
chopped coriander for serving
1tbspmayonnaise per corn Optional
feta cheese to crumble for servingOptional
sprinkle of chilli powder for servingOptional
Boil your corn first - it speeds things along
Drizzle some olive oil over the corn. Then sprinkle paprika and some cracked pepper over each of them and using (clean) hands, smother it all over the corn - it can be a little messy so have a kitchen towel close
Place the corn halves into a roasting tray and pop them under the grill/onto the BBQ for a few minutes until they look nice and shiny (3 - 5 mins). You may need to turn them once.(Remember the corn is already cooked so you just want to see the paprika and oil coming together to get in between all the kernels)I also add a little butter to let melt all over them for another minute but that's optional
Once you're happy, take them out and place on a serving plate, then grate Parmesan over the top and sprinkle with some coriander.**if you want to add a few more calories to the corn, below is an added step...Optional (but delicious)You can make a bit richer and closer to the Mexican Street food version -Follow the above but before you plate up, smear 1 tablespoon of mayonnaise (or as much as you like really) over each of the corn with a spoon.Then place on your serving plate and sprinkle a little chilli powder, grated Parmesan and crumble feta cheese over the top with some chopped coriander.
Serve.... with paper towels - they are juicy, messy and very worthwhile!