Tip: Reserve the raspberry syrup for pouring over ice-cream or whipped cream
4 sweet corn cobs
100 g parmesan or other cheese
8 wooden skewers
1 tsp smoked paprika
2 tsp Maldon sea salt
1/2 tsp toasted cumin seeds
2 Tbs toasted pepitas
2 egg yolks
1/2 lime, juiced
7 ml cider vinegar
20 g Chipotle chillies
200 ml light olive oil
Salt, to taste
Whisk egg yolks, lime and cider vinegar in a bowl.
Slowly add the oil while continually whisking until combined and smooth. Add a little warm water if it's getting too thick.
Add blended chipotle chillies and a good pinch of salt. This will make more mayonnaise than required for 8 corn cobs.
Ground ingredients together until smooth in a mortar and pestle.
Boil corn for 10 minutes.
Drain and let cool in husk.
Peel and char grill on barbecue until slightly charred.
Cut cob in half and insert skewer in one end.
Brush corn liberally with Chipotle mayonnaise.
Roll in finely grated cheese to coat.
Sprinkle spice mix.
Serve with a fresh lime wedge on top.
Recipe provided by Mamasita