Chargrilled Corn With Mayo, Pecorino, Cayenne & Mint
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #30940
November 18, 2018
"From our Sunday newspaper The Sunday Times. Times estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (121.6 g)
- Calories 140.3
- Total Fat - 5.1 g
- Saturated Fat - 1.3 g
- Cholesterol - 6.6 mg
- Sodium - 172.9 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 2.1 g
- Sugars - 7.1 g
- Protein - 4.8 g
- Calcium - 49.5 mg
- Iron - 0.6 mg
- Vitamin C - 7 mg
- Thiamin - 0.2 mg
Step 1
Preheat a chargrill pan or barbecue to high and brush the corn with oil then cook, turning, for about 12 to 15 minutes or until charred.
Step 2
Spread the corn cobs with the mayonnaise and sprinkle with the cheese, cayenne, salt and pepper and top with the mint leaves and serve with the extra mayonnaise
Tips & Variations
No special items needed.