Ingredients

· 6 corn on the cobs

· Rapeseed oil

· 50 g parmesan, finely grated

· Lime wedges to serve

For the Sauce:

· 5 tablespoons mayonnaise

· 6 tablespoons soured cream

· 150 g feta cheese, finely crumbled

· 1 lime, zested and juiced

· 2 tablespoons chilli paste or sauce

· ¼ teaspoon smoked paprika

· 2 tablespoons coriander, finely chopped

Method

Mix all of the sauce ingredients and then scoop them into a shallow baking dish or tray. This will make it easier to coat the corn. Heat the barbecue or a griddle pan. Brush the corn cobs with a little bit of oil and grill for about 10 minutes (or 15-20 minutes on a griddle pan), turning occasionally so they’re charred

all over. Dunk them straight into the sauce, turning the cobs to coat them all over. Sprinkle with the parmesan and serve with lime wedges and any leftover sauce.