Mexican Corn on the Cob and Smoked Mayo Dipping Sauce


Perfect for any Mexican Fiesta. Serve up this delicious and healthy party starter. 

Mexican Corn on the Cob & Smoked Mayo Dipping Sauce


  • 6 large corn cobs, cut in half
  • 1/2 cup finely grated Parmesan cheese
  • 1 lime, cut into 6 wedges
  • 1 teaspoon ground chilli
  • 4 teaspoons smoked paprika
  • 1 teaspoon salt flakes
  • Coriander
  • 1 cup Thomy mayonnaise


                1. Bring a large pot of water to the boil over high heat. Add corn and boil for about 7 minutes until cooked.
                2. Meanwhile make smoked mayonnaise by combining Thomy mayonnaise and smoked paprika in a bowl and mix well, set aside.
                3. Combine spice rub ingredients (cayenne pepper, coriander & salt flakes) in a bowl, mix well, set aside
                4. To serve brush corn with a tablespoon of mayonnaise, sprinkle over spice rub, roll in cheese, and serve with a wedge of lime to squeeze over before eating.
                5. Serve with left over (should be 1/2 cup) smoked mayonnaise as dipping sauce 

                      Ingredients for Mexican Corn on the Cob and Smoked Mayo Dipping Sauce

                      Corn Loose Each

                      $1.49 ea

                      Fresh Herbs Coriander Bunch

                      $1.25 ea

                      Lime Each

                      $0.90 ea

                      Harris Farm Grated Parmesan Cheese 150-250g

                      $9.25 ea

                      Harris Farm Shredded Parmesan Cheese 100-200g

                      $7.40 ea