Chipotle Corn with Parmesan

Charred Chipotle Corn with Parmesan. Smokey, spicy, sweet and juicy. Everything you could want from a Mex-inspired BBQ snack (Credit to Bob Hart for the recipe – find his books in store!)



  • 4 – 6 Corn on the cob (1 per person)
  • 3 – 4 Chipotle peppers in Adobo sauce, chopped (work to your heat tolerance)
  • 3 – 4 tablespoons Mayonnaise
  • 150 – 200g Grated Parmesan


  • Preheat your BBQ to smoking hot
  • Make a bowl of chipotle mayonnaise by combining the chopped chipotle peppers with the mayonnaise and a good dollop of the Abode sauce. 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. Serve immediately