Braai Mexican corn (esquites)

• 6 cobs corn, husked
• 1 t olive oil
• salt a pinch
For the dressing, mix:
• 100 g mayonnaise
• 50 g sour cream (or plain double-cream yoghurt)
• 1 lime, juiced
• 1 clove garlic, minced
• 1 t chilli powder or smoked paprika
• ¼ cup Parmesan, plus extra for serving
• sea salt and freshly ground black pepper, to taste
• coriander, for serving
• lime wedges, for serving

1. Brush the corn cobs with the olive oil, season lightly with salt and grill directly over hot coals, turning often, until charred all over, about 10–15 minutes.

2. Once cool enough to handle, slice the kernels off the corn cobs into a large bowl.

4. Toss the warm kernels with the dressing, then top with Parmesan and coriander. Serve with lime wedges.

Find more corn recipes here

Videographer: Barry de Villiers
Photographer: Jan Ras