These utterly moreish ears of corn can be served with salad and bread as a light meal, or as a side for a more substantial one.

Prep time: 10 mins  

Cooking time: 20 mins  

Serves 4 

Ingredients

• 8x corn on the cob  

• 1 lemon  

• 1 head of garlic, crushed and mixed with a little oil  

• 150g Manchego, grated finely

• Salt & pepper 

Method

1. Bring a large pot of salted water to the boil.  
2. Peel the corn leaving some of the husk on. Tie the husks back with a string. 
3. Simmer for 25 mins.  
4. Pre-heat the grill to high. Remove corn from the water and let dry from their own heat for approx. 5 mins. 
5. Brush the corn all over with the garlic oil and place on the hot grill until slightly charred. 
6. Remove from grill and brush again with the garlic oil, then roll in the grated Manchego. 

Cook's Note

Use cooking twine or jute twine to tie back the corn husks.