Grilled Sweetcorn with Manchego and Chilli Salsa

Deliciously creamy and spicy, this salsa recipe is a treat for the eyes and the taste buds alike.

Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes

 
Ingredients:

• 4 corn cobs, husks removed
• 2 tablespoons butter
• Juice of 1 lime
• 75g Manchego cheese (or parmesan), grated
• 1 teaspoon smoked paprika
• 300g jar Wicked Hots Salsa, Mild or Medium, or Hot

 
Method:

1. Blanch the corn cobs in a pot of boiling, salted water for 5 minutes.
2. Heat a barbecue or grill pan to high heat. Add the corn and cook, turning, until charred all over.
3. Place corn onto a serving platter. Dot butter over the cobs then squeeze over the lime juice. Grate the Manchego on top and sprinkle with the smoked paprika. Season to taste with salt and pepper. Serve with the salsa alongside.