6 corn on the cob, with husks intact
4 tablespoons quality mayonnaise, made with free-range eggs
extra virgin olive oil
1 teaspoon smoked paprika or cayenne pepper
90 g mild, hard cheese, such as Parmesan, Zamorano or Pecorino
1. Soak the corn (husks and all) in cold water for at least 30 minutes – if you can’t find cobs with the husks intact, you don’t need to do this.
2. Meanwhile, place the mayo into a bowl with a drizzle of extra virgin olive oil, the zest from the limes and the juice from 1. Mix well, taste and add a squeeze more juice, if needed.
3. Spread the mayo onto a plate, then dust with the paprika or cayenne pepper and put to one side. Grate the cheese onto another large plate, then set aside also.
4. Preheat a griddle pan over a high heat. Add the corn and griddle for 12 to 15 minutes, or until the husks are black and charred all over, turning occasionally – the husks will help to steam the corn until tender.
5. Peel back the husks, keeping them intact at the base, then roll each cob into the lime-spiked mayo, before rolling into the cheese.
6. Shake off any excess and get stuck in.
For nutrional information and other recipes, check it out on his site here: http://www.jamieoliver.com/recipes/vegetables-recipes/bad-ass-cheesy-corn-on-the-cob