Icy cold beer in one hand.. piping hot corn cob in the other… the perfect balance for a good weekend.
Here’s an easy recipe to satisfy all the vegetarian barbecuers around the world. Inspired by Mamasitas Restaurant in Melbourne, this simple corn recipe can be served as an accompaniment at your next outdoor event, or as something you can nibble on during a lazy weekend.
4 corn cobs
25 grams salted butter, melted
1 tsp smoked paprika
30 grams grated aged Manchego cheese
Salt & Pepper to season
BBQ the corn cobbs directly on the grill for about 15 minutes turning every couple of minutes until the corn is cooked all the way around.
Combine the melted butter with the paprika. Pour over the cooked corn. Season with salt & pepper.
Sprinkle the grated cheese and served with a few wedges of lime.