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Mexican-Style Barbecued Corn
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Mexican-Style Barbecued Corn

Try this unique twist on a popular Mexican street food using HEINZ [SERIOUSLY] GOOD™ Garlic Lovers Aioli. It’s simply irresistible! Add smoked paprika, cayenne pepper and lime or lemon juice to the aioli and drizzle onto corn, for the ultimate summer pairing!

Makes 4
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
8 cobs corn, husks on
½ cup HEINZ [SERIOUSLY] GOOD™ Garlic Lovers Aioli
½ tsp smoked paprika
Pinch of cayenne pepper
1 Tbsp lime or lemon juice
Chopped coriander or parsley

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
To prepare the corn, gently pull the husks back from the corn then remove the silks. Gently pull husks back over the corn. Place the corn cobs in a large bowl and cover with cold water. Soak for 15 minutes.
Step 2
Cook the corn on a preheated barbecue over medium heat for 20 to 25 minutes or until the corn is tender. Turn frequently.
Step 3
Meanwhile, prepare the dressing. Combine the HEINZ [SERIOUSLY] GOOD™ Garlic Lovers Aioli, smoked paprika, cayenne pepper and lime or lemon juice in a small bowl.
Step 4
Once the corn is cooked, peel back the husks. Barbecue for a few more minutes to chargrill the corn slightly. Serve drizzled with the dressing. Garnish with chopped parsley or coriander.
Tips
If fresh sweetcorn is out of season, use frozen cobs. Thaw the corn cobs, blanch for 2 minutes then chargrill on a hot barbecue grill or on a ridged grill.
The dressing is delicious as a sauce for barbecued chicken or lamb, or as a tasty dressing in burgers or sliders.
Also delicious with HEINZ [SERIOUSLY] GOOD™ Aioli.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
8 cobs corn, husks on
½ cup HEINZ [SERIOUSLY] GOOD™ Garlic Lovers Aioli
½ tsp smoked paprika
Pinch of cayenne pepper
1 Tbsp lime or lemon juice
Chopped coriander or parsley
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