Mexican Street Corn

Grill the corn cobs directly on the flame until the kernels blister and catch. These cobs are not easily offended — you can leave them longer on the BBQ and gulp another cold brew with friends.

Pull the corns off the grill and brush immediately with a spicy mayonnaise. Crumble some cotija on top — and if you cannot find that salty Mexican cheese, use feta or grated cheddar. Then dust generously with chilli powder, cilantro, and a squeeze of lime over the top. These corns really taste best when truly spicy, don't hold back on the chilli.

TIP: Spicy mayo can be self-made, just add chipotle or tabasco before rubbing.

Serve with steaks and other meaty delights. Does the job.