Pic of Mexican sweetcorn

Mexican sweetcorn

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Mexican sweetcorn

Side Serves 2 15 min
This recipe is really popular in our farm restaurant, The Field Kitchen. It’s cheesy, spicy and creamy. Boiled corn cobs are rolled in mayonnaise, spices and cheese, then baked until golden. Then the dish is finished off with fresh herbs and chopped chillies for a kick of heat.


  • 2 sweetcorn cobs
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paparika
  • 1 tsp oregano
  • 1 tsp brown sugar
  • 2 tbsp of mayonnaise
  • 50g of grated cheddar
  • 10g coriander leaves
  • 1 chilli
Image of Mexican sweetcorn


Prep time: 5 min
Cooking time: 10 min
  • Step 1

    Peel the husks away from the corn. Cut the cobs into thirds or halves. Boil for around 10 mins.
  • Step 2

    Make your BBQ spice mix by mixing the cumin, dried coriander, smoked paprika, oregano and the sugar. Season with salt and pepper.
  • Step 3

    Once cooked, roll the cobs in the mayonnaise and BBQ spices. Next, sprinkle with cheese. Turn them over so you cover the cob.
  • Step 4

    Bake at 180C for about 6-7 mins, until the cheese is golden. Finish by sprinkling over coriander, or another herb of choice, and chopped chilli.

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