The Cookbook Challenge Week 18 - Mexican Style BBQ Corn - 1 - $ - V

For this week's Cookbook Challenge I'm being a little bit cheeky, by being a tiny bit cheaty. I discovered this recipe a few months ago during summer when the BBQ seemed to be constantly fired up. It is so simple and so lovely I had to share it and have been saving it up for Barbie week!

I did actually make this dish tonight to provide the photos and, perhaps, give it a last whirl until later in the year. now that the weather is cooling down. The nutty taste of char-grilled kernels is what this dish is all about; although you could definitely make it indoors by cooking the corn under the grill.

It is a Mr Oliver recipe (again) and comes from the March 2008 edition of delicious magazine.

Before you get started, a few things I have discovered that you may find useful are:

• If you want to break the corn and make smaller portions, just snap the cobs in half.

• Keep the BBQ on a low heat. Men are you listening? BBQs can be on a low heat!

• Don't bother with a healthier version, you really need the melted butter to make the cheese stick and melt to perfection.

• For a Latin variation, Manchego cheese works beautifully. ¡Olé!

Ingredients - this is for 4 people

whole corn cobs, husks removed (aaaw shucks)
125gm unsalted butter, melted
150gm Pecorino Romano or parmesan cheese, finely grated
pimenton (smoked paprika), to sprinkle
1 lime, quartered
salt and pepper to season

Preheat the BBQ.
Place corn in a large pot of salted water, bring to the boil and then simmer gently for 10-12 minutes. Drain in a colander and let the cobs steam dry.
Brush the corn with some melted butter, season with salt and pepper and BBQ until lightly toasted.

Spread the cheese on a plate or tray. Brush the cooked corn with the remaining butter and roll it in the cheese. Sprinkle with the pimenton and serve with a lime wedge.

Enjoy!