Mexican Grilled Corn with Spicy Capsicum Sauce

Makes 4

Ingredients:

• 4 cobs of corn, husk and silk removed

• 3 tbsp organic butter, melted

• 1/4 cup Chris’ Traditional Spicy Capsicum dip

• 1 tbsp freshly- squeezed lime juice

• 1/2 tsp ground chilli powder

• 1/2 tsp sea salt, plus extra, for serving

• 1/2 tsp smoked paprika, plus extra, for serving

• 1/2 tbsp fine chopped fresh coriander

• 3-4 tbsp grated grana padano cheese

Method:

1. Bring a large pot of water to a rolling boil, then carefully lower in the four corn cobs. Cover and reduce heat to low, and simmer for five minutes.

2. In the meantime, whisk together the dip, lime juice, ground chilli powder, sea salt and smoked paprika until smooth. Transfer to the corner of a small zip- loc bag and snip the tip off so that you can use it as a makeshift piping bag.

3. When the corn is ready, drain well and then brush with melted butter.

4. Heat a char- grill frying pan over high heat until smoking hot.

5. Cook the corn cobs on the char- grill, turning constantly until all sides have char marks.

6. When ready to serve, transfer the corn cobs to a platter and sprinkle with a pinch of sea salt. Pipe over the spicy capsicum sauce, then sprinkle with chopped coriander and grated grana padano cheese. Enjoy.