Grilled Sweet Corn with Parmesan & Chipotle Mayo

By Hayden Quinn
Makes  4
Preparation   5 mins
Cooking   10 mins
Print recipe

Featured in Episode 2

The perfect side for some of your fav BBQ dishes. This corn recipe will get you drooling, it’s packed full of flavour and super simple to pull off! Sure to be a hit at your next BBQ.

Ingredients

  • 4 corn on the cob, husk and silk removed
  • Cobram Estate extra light and delicate olive oil spray 
  • Sea salt, to taste

CHIPOTLE MAYONNAISE

  • 1/2 cup (120g) whole egg mayonnaise
  • 1 tbs chipotle hot sauce*

TO SERVE

  • 1/4 cup freshly grated parmesan
  • 1/4 cup coriander leaves, finely chopped
  • 1/4 cup crispy fried shallots*
  • 1 lime, cut in wedges

Method

  1. Heat your BBQ grill on high. Spray corn with olive oil spray and season with sea salt. Cook for 10 minutes turning until nicely charred and tender. 
  2. While the corn is cooking, mix together mayonnaise and chipotle sauce until well combined. Place in refrigerator until needed. 
  3. Remove corn from heat and place on serving plate. Finish your corn with a good drizzle of chipotle mayo, some grated parmesan, coriander and finally crispy fried shallots. Serve with lime wedges.

RECIPE NOTES AND TIPS

  • You can add as much or as little chipotle sauce as you like depending on how hot you want the sauce. 
  • You can find crispy fried shallots in the Asian section of your local supermarket.

Kitchen creativity

Take a look at the recipes we’re currently loving or browse through our catalogue of all-time favourites.

View Recipes
Malaysian Style Spiced Chicken Wings

Malaysian Style Spiced Chicken Wings

By Poh Ling Yeow
Serves  6
Preparation  15 mins + overnight for marinade
Cooking  25 mins
View Recipe
Parmesan Crusted Chicken Schnitzel with Apple Radish Slaw

Parmesan Crusted Chicken Schnitzel with Apple Radish Slaw

By Poh Ling Yeow
Serves  4
Preparation  30 mins
Cooking  30 mins
View Recipe
Poached whole chicken with stir fried snake beans

Poached whole chicken with stir fried snake beans

By Gary Mehigan
Serves  4
Preparation  15 mins
Cooking  80 mins
View Recipe