Bob Hart’s BBQ corn with chipotle and parmesan

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Smokey chipotle and creamy parmesan go perfectly on the sweet bbq corn…

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Ingredients

4 – 6 Corn on the cob

4 Chipotle peppers in Adobo sauce, chopped

3 – 4 tblspn Mayonnaise

150 – 200g Grated Parmesan

Method

  • Preheat your BBQ to smoking hot
  • Make a bowl of chipotle mayonnaise by combining the chopped chipotle peppers (with some adobo sauce) with the mayonnaise. Stir well
  • Peel back the husks of the corn, remove the fibres from the cob, and tie the husks with twine to form a handle (see picture)
  • Position each cob with the kernels placed over direct heat, with the hood coming down on the base of the husk. (Make sure the husks are on the outside of BBQ so they do not burn too badly)
  • Cook for 6 – 8 mins, turning constantly. Some kernels will blacken, but this will not matter. Most of the kernels should be cooked till a deep golden colour
  • Once cooked, remove from the BBQ, brush on the chipotle mayonnaise and sprinkle generously with parmesan