Corn on the cob with mayo and cheese

Inspired by Mexican street food, Valentine Warner barbecues a guilty pleasure of a dish for folk who dont mind getting messy
By Valentine Warner
Corn on the cob with mayo and cheese
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the corn

  • 4 ears sweetcorn, husks on
  • 4 tbsp mayonnaise
  • 75 g wensleydale cheese, grated
  • 2 tsp chipotle chilli powder, or hot smoked paprika
  • 1 lime, juice only

For the spring onions

  • 12 spring onions
  • 2 tbsp sunflower oil
  • 1 lime, juice only

Tips and Suggestions

Best is to use inexpensive branded American-style mayo rather than carefully made French mayonnaise for this recipe.


1. For the corn: preheat a barbecue and cook the ears of corn, still in their husks, for 12-15 minutes.

2. Meanwhile, grate the cheese onto a plate and add the chipotle chill powder or smoked paprika.

3. For the spring onions: peel and discard any tatty outer layers or withered tops of the spring onions. Put the spring onions in a large bowl. Drizzle with the sunflower oil and turn to coat.

4. Put the onions on the hot grill rack and cook for about 6 minutes or until deeply browned, turning halfway. Watch them carefully as they cook quickly. Sprinkle with flaky sea salt. Break off any blackened tops if preferred.

5. When corn is cooked, peel off the husks, sprinkle with flaky sea salt and spear one end of each ear with a skewer or corn fork. Roll the corn in the mayonnaise, then in the spicy cheese, turning to coat evenly.

6. Arrange the spring onions side-by-side on a plate with the corn. Squeeze over the lime juice and sprinkle generously with flaky sea salt before serving.

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