Whole Corn Cob with Mexican Molcajete Sauce
2 whole corn cobs
6 long, red chillies
2 ripe tomatoes
2 birds-eye chillies
2 garlic cloves
1 tsp cumin seeds, toasted
1 tsp smoked paprika
Juice from half a lime
1 tsp sea salt
Coriander leaves and one lime to garnish
Place the chillies and tomatoes on a hot barbie and roast until soft and char-grilled. Cool slightly and remove and discard skin.
Now place the chillies, garlic, cumin seeds and smoked paprika in a blender and blitz until they form a rough paste. Now add the tomatoes and continue grinding. Finish with lime juice and salt to taste.
BBQ the corn for 3 minutes on each side. Season. Pour the sauce over the corn then garnish with coriander leaves, onions and lime cheeks.