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Mexican-Style Barbecued Corn

 Mexican-Style Barbecued Corn
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Prep Time
10 minutes
Cook Time
30 minutes
Servings
4 servings
What You Need
Try this unique twist on a popular Mexican street food using HEINZ [SERIOUSLY] GOOD™ Garlic Lovers Aioli. It’s simply irresistible! Add smoked paprika, cayenne pepper and lime or lemon juice to the aioli and drizzle onto corn, for the ultimate summer pairing!.
8 cobs corn, husks on.
Dressing:
½ tsp smoked paprika
Pinch of cayenne pepper
1 Tbsp lime or lemon juice.
To Serve:
Chopped coriander or parsley
Make It
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To prepare the corn, gently pull the husks back from the corn then remove the silks. Gently pull husks back over the corn. Place the corn cobs in a large bowl and cover with cold water. Soak for 15 minutes.
Cook the corn on a preheated barbecue over medium heat for 20 to 25 minutes or until the corn is tender. Turn frequently.
Meanwhile, prepare the dressing. Combine the HEINZ [SERIOUSLY] GOOD™ Garlic Lovers Aioli , smoked paprika, cayenne pepper and lime or lemon juice in a small bowl.
Once the corn is cooked, peel back the husks. Barbecue for a few more minutes to chargrill the corn slightly. Serve drizzled with the dressing. Garnish with chopped parsley or coriander.
* If fresh sweetcorn is out of season, use frozen cobs. Thaw the corn cobs, blanch for 2 minutes then chargrill on a hot barbecue grill or on a ridged grill.
** The dressing is delicious as a sauce for barbecued chicken or lamb, or as a tasty dressing in burgers or sliders.
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