Ingredients:

Makes 5 pieces of corn

• 5 pieces of corn on the cob, husks removed
• 2 tbsp. olive oil
• Salt and black pepper to taste
• 1/4 cup mayonnaise
• 1/2 cup parmesan cheese, finely grated
• 2 tbsp. garlic powder
• 3 tbsp. paprika
• 1 tbsp. Ghost Chili Powder
• 5 lime wedges

Instructions:

Preheat your barbecue on medium heat. In the meantime, coat corn cobs with olive oil and evenly sprinkle salt and pepper for taste.

Once preheated, place the corn on the grill and cook for 12-15 minutes turning every 5 minutes or so. When finished, the corn should be lightly browned or blackened just enough for the kernels to be cooked (this will be uneven, that’s the way it’s supposed to be!).

Cover each piece in the mayonnaise (as you would butter with regular corn on the cob), then sprinkle parmesan cheese, garlic powder, paprika and Ghost Chili Powder. Serve with lime wedges and squeeze the juice over the corn before eating for an extra flavour blast.

Serve along side Sweet and Spicy Spare Ribs