BBQ Sweetcorn with Parmesan and Lime

Serves: 4


  • 4 cobs of sweetcorn
  • 4 teaspoons smoky paprika
  • 4 teaspoons ground cumin
  • 1 lime
  • 2 handful of parmesan cheese
  • Olive oil, for cooking
  • Coriander leaves, to garnish
  • Salt and pepper, to season


Bring a large saucepan of water to the boil and cook cobs for 5 minutes. Remove and set aside.

If using a BBQ, make sure it is nice and hot. The same goes if using a frying pan. Brush the sweetcorn all over with olive oil and place on the BBQ. Cook until you see a lovely dark colour on the sweetcorn, making sure to continuously turn it so it does not burn. Depending on your cooking method, this may take anywhere from 5 to 15 minutes.

Once the sweetcorn is charred, remove from the heat and sprinkle the smoky paprika and the cumin over the sweetcorn, approximately one teaspoon of each per cob. Season well with salt and pepper. Squeeze lime juice all over and throw on a handful of grated parmesan.

Finish with a garnish of coriander leaves.

FUENGIROLA- SOUTHERN SPAIN. Beautiful apartment in exclusive area close to beach and town. Tel: 07703 108742.

SALLY'S COTTAGES award-winning, self-catering Lake District cottage Holidays, 017687 80571

DEVON / SOMERSET BORDER 4 star cottages in glorious countryside, indoor pool, sauna, pets welcome.

Tel 01398 331280

COSY LAKELAND COTTAGE, near Cockermouth, peaceful, lovely walks, TV, Sleeps 2. 01768480393