It's officially summer, and the weather is looking promising, with high temperatures and beautiful sunny rays. What makes this season even better; a delicious barbecue. Whether you are a meat-eater or a veggie-lover, sometimes the side dishes are the star of the show, with smoky and chargrilled flavours.
If you're looking to elevate your barbecue spread with minimal effort, Mary Berry has the answer with her mouthwatering 20-minute twist on classic corn on the cob. This quick and easy recipe delivers big on flavour, combining a few clever ingredients to turn a simple side into the highlight of your summer cookout.
How to make Mary Berry's corn on the cob
Ingredients
- Four corn on the cob
- 25g of Parmesan, finely grated
- One tablespoon of mayonnaise
- Three tablespoons of Mary Berry's Light Salad Dressing
- Two spring onions, finely chopped, plus extra to serve
- One teaspoon of smoked paprika, plus extra to serve
Method
To begin with, boil the corn for five minutes and then remove it from the pot. Drain the corn on kitchen paper, said Mary Berry. Then blend Parmesan, mayonnaise, salad dressing, spring onions, and season with paprika to taste.
Preheat the grill, place the corn on a foil-lined tray, spread with half the mixture, and grill for three to four minutes until lightly charred.
Turn, coat with the remaining mixture, and grill for another three to four minutes. Finish with a sprinkle of spring onions and paprika before serving.
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