Spiced Mexican Cobs

Ingredients:

• 8 Co-op sweetcorn cobs (packs of 2)

• Juice of 2 limes, zest of 1

• 2 red chillies, chopped

• 1 tbsp Co-op olive oil

• 60g Parmigiano Reggiano, grated

• Handful fresh coriander, roughly chopped

Method:

Cook the sweetcorn on the BBQ, turning every 3-5 minutes until cooked on all sides - a bit of charring is fine! Remove from the BBQ onto a serving plate and top with the other ingredients.

Alternatively, follow the directions below:

1. Cook the sweetcorn in boiling water for around 6 mins, until just tender

2. Drain and put in a bowl with the juice of 1 lime and half the chilli

3. Heat the olive oil in a griddle or frying pan, then fry the corn for 4-5 mins, turning occasionally, until it’s just starting to char

4. To serve, transfer to a serving plate, then add the remaining lime juice and chilli, the zest and cheese, and scatter over the coriander